Effects of Amylose/Amylopectin on Texture and Organoleptic Qualities of Fish Balls

doi:10.3969/j.issn. 1673-1689.2023.03.007

Home > Archive>Volume 42, Issue 3, 2023 >57-63. DOI:10.3969/j.issn. 1673-1689.2023.03.007

Effects of Amylose/Amylopectin on Texture and Organoleptic Qualities of Fish Balls
DOI:
                        10.3969/j.issn. 1673-1689.2023.03.007
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS 254.4
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In order to explore the effects of amylose/amylopectin on the texture characteristics and organoleptic qualities of fish balls from different sources (marine fish/freshwater fish), texture profile analysis (TPA) method was used to determine the texture of fish balls, and the comprehensive assessment of the fish balls texture was then evaluated in combination with organoleptic evaluation. The gel properties of fish balls were studied by water holding capacity analysis and microstructure observation. The results showed that amylopectin could more effectively improve the hardness and chewiness of fish balls compared with amylose. In comparison with the fish balls prepared from basa fish meat, those prepared from mackerel meat had higher content of protein and lower content of fat with superior texture characteristics, organoleptic quality and water retention.

Reference

Cited by

Get Citation

ZHANG Xiaofeng, WANG Xinmiao, CHEN Jianshe, HU Xiaoxue. Effects of Amylose/Amylopectin on Texture and Organoleptic Qualities of Fish Balls[J]. Journal of Food Science and Biotechnology,2023,42(3):57-63.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: April 06,2023
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website