Skip to main content

ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1445762

Quality enhancement of barramundi kamaboko using vortex fluidic device modified starch and fish gelatin

Provisionally accepted
Shan He Shan He 1,2*Jiayi Lin Jiayi Lin 3Yixiao Wu Yixiao Wu 2Hao Wang Hao Wang 2Matt Jellicoe Matt Jellicoe 1David J. Young David J. Young 4Suresh Thennadil Suresh Thennadil 2Colin L. Raston Colin L. Raston 1Charles Brennan Charles Brennan 5Mostafa R. Abukhadra Mostafa R. Abukhadra 6Ahmed M. El-Sherbeeny Ahmed M. El-Sherbeeny 7
  • 1 Flinders University, Adelaide, Australia
  • 2 Charles Darwin University, Darwin, Northern Territory, Australia
  • 3 Zhejiang Ocean University, Zhoushan, Zhejiang Province, China
  • 4 University of Glasgow, Glasgow, Scotland, United Kingdom
  • 5 RMIT University, Melbourne, Victoria, Australia
  • 6 Beni-Suef University, Beni-Suef, Beni-Suef, Egypt
  • 7 King Saud University, Riyadh, Riyadh, Saudi Arabia

The final, formatted version of the article will be published soon.

    Prime quality kamaboko (cooked surimi) is produced from Alaska pollock. The main challenge of using cheaper fish fillets, including Barramundi, is achieving similar textures. Modification by a continuous flow vortex fluidic device (VFD) significantly reduces the size of particles of starch relative to conventional homogenization. Blending this VFD-modified starch with fish gelatin resulted in a well-organized crosslinked matrix compared to products manufactured from homogenization-modified starch. This led to higher gel strength of the former (1708.32 g/cm 2 ) relative to the latter (832.56 g/cm 2 ). Mixing different proportions of fish gelatin and VFD-processed starch to make Barramundi kamaboko (5, 10, and 15%), yielded a product with greater chewiness relative to Alaska pollock kamaboko. Sensory evaluation indicated that the 5% product was optimal and the 15% product with the highest chewiness (56.10 N) was the least favorable. These results clearly indicate the potential of VFD processed starch, blended with fish gelatin to enhances the quality of kamaboko.

    Keywords: Vortex fluidic device (VFD), Modified starch, Protein-polysaccharide interaction, Barramundi kamaboko, Sensory score

    Received: 08 Jun 2024; Accepted: 16 Oct 2024.

    Copyright: © 2024 He, Lin, Wu, Wang, Jellicoe, Young, Thennadil, Raston, Brennan, Abukhadra and El-Sherbeeny. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Shan He, Flinders University, Adelaide, Australia

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.