TY - JOUR
T1 - Extending the shelf life of set fish ball
AU - Kok, Tiong N.
AU - Park, Jae W.
N1 - Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
PY - 2007/2
Y1 - 2007/2
N2 - Set fish ball is an extruded surimi-based product that is popular in Singapore and other Southeast Asian countries. Oversetting of set fish ball occurs at chilled temperature during storage. Shelf-life extension of set fish ball by reducing oversetting conditions and microbial counts were examined. Encapsulated citric acid (CT) and glucono-delta-lactone (GDL) were used to reduce oversetting. Acetic acid, GDL and chitosan were used to inhibit the growth of microorganisms. Shelf life was measured for a period of 21 days at 4C. At day 21, a reduction of 46, 56 and 26% in breaking force compared with the control (without additives) was observed for 0.5% GDL, 1.0% GDL and CT, respectively. GDL at 1.0% was shown to be the most effective in controlling the oversetting of set gel. Chitosan (1 %) dissolved in acetic acid maintained both aerobic plate and yeast counts at <1 log cfu/g throughout 21 days of storage.
AB - Set fish ball is an extruded surimi-based product that is popular in Singapore and other Southeast Asian countries. Oversetting of set fish ball occurs at chilled temperature during storage. Shelf-life extension of set fish ball by reducing oversetting conditions and microbial counts were examined. Encapsulated citric acid (CT) and glucono-delta-lactone (GDL) were used to reduce oversetting. Acetic acid, GDL and chitosan were used to inhibit the growth of microorganisms. Shelf life was measured for a period of 21 days at 4C. At day 21, a reduction of 46, 56 and 26% in breaking force compared with the control (without additives) was observed for 0.5% GDL, 1.0% GDL and CT, respectively. GDL at 1.0% was shown to be the most effective in controlling the oversetting of set gel. Chitosan (1 %) dissolved in acetic acid maintained both aerobic plate and yeast counts at <1 log cfu/g throughout 21 days of storage.
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U2 - 10.1111/j.1745-4557.2007.00103.x
DO - 10.1111/j.1745-4557.2007.00103.x
M3 - Article
AN - SCOPUS:33947627690
VL - 30
SP - 1
EP - 27
JO - Journal of Food Quality
JF - Journal of Food Quality
SN - 0146-9428
IS - 1
ER -