EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL

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MOUSAVI BENI SAHAR; OJAGH SEYED MAHDI; ALISHAHI ALI REZA

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2016 | Volume:4 | Issue:4 Page(s): 91-107

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Title

EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL

Author(s)

MOUSAVI BENI SAHAR | OJAGH SEYED MAHDI | ALISHAHI ALI REZA | Issue Writer Certificate

Keywords

FISH BALLSQ2

CARBOXYMETHYL CELLULOSEQ1

TRAGACANTHQ1

TEXTURAL CHARACTERISTICSQ1

SILVER CARPQ2

Abstract

Carboxymethyl cellulose (CMC) and TRAGACANTH gums at 0.5 and 1% levels % were added to the FISH BALLS from SILVER CARP to improve the its texture and sensory characteristics. The proximate composition, physical factors (batter pick-up, product yield, shrinkage and oil absorption reduction), sensory analysis and textural properties of fried balls were compared with the control treatment. All treatments showed less fat and oil absorption rate (p> 0.05) compared to the control treatment. Treatment containing 1% TRAGACANTH gum showed the highest levels of wet, lightness, hardness and springiness, while treatment containing 1% CMC showed the highest product yield and lowest amounts of expressible water, fat, lightness, oil absorption and springiness (p>0.05). Overall, the performance of TRAGACANTH gum on the texture characteristics was more desirable than CMC gum. All textural index decreased in treatments containing 1% gum. Hence, the use of low levels of the gums is recommended.

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APA: Copy

MOUSAVI BENI, SAHAR, OJAGH, SEYED MAHDI, & ALISHAHI, ALI REZA. (2016). EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(4), 91-107. SID. https://sid.ir/paper/246800/en

Vancouver: Copy

MOUSAVI BENI SAHAR, OJAGH SEYED MAHDI, ALISHAHI ALI REZA. EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2016;4(4):91-107. Available from: https://sid.ir/paper/246800/en

IEEE: Copy

SAHAR MOUSAVI BENI, SEYED MAHDI OJAGH, and ALI REZA ALISHAHI, “EFFECTS OF ADDING DIFFERENT PERCENTAGES OF CARBOXYMETHYL CELLULOSE AND TRAGACANTH GUM ON TEXTURAL AND SENSORY CHARACTERISTICS OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FRIED FISH BALL,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 4, pp. 91–107, 2016, [Online]. Available: https://sid.ir/paper/246800/en

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