Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture

Figures & data

Table 1 Formulations of fish burgers standardized at hundred parts of fish fillet

Ingredients	A	B	C	D	E	F	G	H	I	J
Fish Fillets	100	100	100	100	100	100	100	100	100	100
Vegetables	—	—	7	—	7	—	7	—	—	—
Dried apple	—	—	—	—	—	—	—	—	7	—
Dried dates	—	—	—	—	—	—	—	—	—	7
Dried apricot	—	—	—	—	—	—	—	7	—	—
Corn starch	—	12	12	12	12	12	12	12	12	12
Milk powder	—	—	—	—	—	—	1.7	1.7	1.7	1.7
Soy protein	—	—	8	—	—	—	—	—	—	—
Bovine gelatin	—	—	—	—	1.7	—	—	—	—	—
K-Carrageenan	—	—	—	0.2	—	—	—	—	—	—
KCl	—	—	—	0.23	—	—	—	—	—	—
Citrus pectin	—	—	—	—	—	0.2	—	—	—	—
CaCl2	—	—	—	—	—	0.06	—	—	—	—
Garlic powder	—	—	0.8	—	0.8	—	0.8	0.8	0.8	0.8
Spices	0.8	0.8	—	0.8	—	0.8	—	—	—	—
Sucrose	1.7	1.7	1.7	1.7	1.7	1.7	1.7	1.7	1.7	1.7
NaCl	1.3	1.3	1.3	1.3	1.3	1.3	1.3	1.3	1.3	1.3
Black pepper	—	—	0.3	—	0.3	—	0.3	0.3	0.3	0.3
MSG	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Polyphosphate	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Ice water	8.5	8.5	8.5	8.5	8.5	8.5	8.5	8.5	8.5	8.5

Table 2

Figure 1 Force-deformation data of cooked fish burger formulations indicated by the individual traces and detailed in Table 1. Products were compressed at ambient temperature (23°C) with a rate of 0.1 mm/s. An example of the derivation of the ratio of inflectional force to hardness (F _i  / F _m ) is given by the trace of formulation B.

Figure 2 Handshaking firmness from compression testing, at conditions indicated in Fig. 1, with overall sensory desirability for the burger formulations of Table 1 (error bars indicate one standard deviation).

Figure 3 Instrumental and sensory hardness of formulated fish sausage as a function of starch content; rest of the formulation includes; milk concentrate (4%), sugar (1.3%), table salt (2.3%), vegetable oil (10%), water (79%), and spices (1.9%) per 100 parts of fish fillet.[55]

Figure 4 Relationship between instrumental and sensory hardness taking into account eight sausage formulations with increasing starch content, as shown in Fig. 3; the vertical line intersection pinpoints the values of instrumental/sensory attribute of hardness at a starch content of 8% with optimum product acceptability by the consumer.[55]

Rahman , M.S. , Al-Waili , H. , Guizani , N. and Kasapis , S. 2007 . Storage stability and instrumental-sensory evaluation of texture in fish sausage . Fisheries Science , 73 : 1166 – 1176 .

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