Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage
GR Shaviklo, S Arason, G Thorkelsson… - Journal of Sensory …, 2010 - Wiley Online Library
Fish protein isolate (FPI) made from haddock (Melanogrammus aeglefinus) cut‐offs by the
pH‐shift process was added to haddock mince to make two groups of fried fish balls. The
proportions (%) of mince to isolate were 100: 0 (control group), 75: 25 and 50: 50. All groups
were air packed and kept frozen at− 18C. The sample groups were evaluated by sensory
evaluation 1 day after processing and after 2, 4 and 8 weeks of storage at− 18C. The results
indicated that added FPI to mince and frozen storage affected the odor, flavor, texture and …
pH‐shift process was added to haddock mince to make two groups of fried fish balls. The
proportions (%) of mince to isolate were 100: 0 (control group), 75: 25 and 50: 50. All groups
were air packed and kept frozen at− 18C. The sample groups were evaluated by sensory
evaluation 1 day after processing and after 2, 4 and 8 weeks of storage at− 18C. The results
indicated that added FPI to mince and frozen storage affected the odor, flavor, texture and …
[引用][C] Sensory attributes of haddock balls affected by fish protein isolate and frozen storage
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