Elucidating Factors Affecting Floatation of Fish Ball

Abstract

Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream (TB) surimi paste significantly decreased (P < 0.05) as moisture content, temperature, or salt concentration increased. The ability of surimi paste to float or sink in water was observed according to changes in density. In gel texture measurement, when surimi was thawed for 1 h before chopping at 5 °C with 2% salt, the highest breaking force and deformation values were obtained. Apparent viscosity of surimi paste decreased as moisture content increased or salt concentration increased, and chopping temperature decreased. Setting gels in salt solution (5 or 10%) significantly reduced (P < 0.05) stickiness, which is the tendency to stick to one another.

Application of Salt Solution and Vacuum Packaging in Extending the Shelf Life of Cooked Fish Balls for Home and Retail Uses

“…), thus accounting to the decreased stickiness of fish balls immersed in salt solution. Similarly, Kok and Park () observed reduction in stickiness of fish balls set in salt solutions (5 and 10%).…”

“…This could be due to the springiness, glossy appearance and fresh taste of chilled fish ball as compared with the hard and dull aspects of frozen fish ball. A limited shelf life of 4–5 days at 5C and 2 days without refrigeration (Kok and Park ) is one of the major problems faced by the fish ball industry especially the small‐ to medium‐scale industries. As a product with high water content and rich in protein, fish balls are prone to the growth of microorganisms.…”

“…It is recognized as a healthy food product, low in fat (3.4 g/100 g), low in calories (83.0 Kcal/100 g) fish ball. A limited shelf life of 4-5 days at 5C and 2 days without refrigeration (Kok and Park 2006) is one of the major problems faced by the fish ball industry especially the small-to medium-scale industries. As a product with high water content and rich in protein, fish balls are prone to the growth of microorganisms.…”

Sensory Attributes of Haddock Balls Affected by Added Fish Protein Isolate and Frozen Storage

“…Fish ball stability is very important during setting, especially when it floats on the water surface or sinks to the bottom of the setting tank. The former causes fish balls to stick to each other and the latter causes fish balls to flatten which resulted to deformation in the final product (Kok and Park 2006). All fish ball groups that sunk to the bottom of the setting pot and did not stick to each other were suspended after 3 min of thermal setting without any deformation.…”

“…The ratio of fish to ingredients and amount of salt and moisture content are critical in fish ball developing because they can affect the shape and cause deformation on the products. Kok and Park (2006) recommended to use 2% salt (NaCl) and to keep 84% moisture content of fish paste to have maximum production of round-shaped fish balls.…”