AUTHOR=Lin Jiayi , Wu Yixiao , Wang Hao , Jellicoe Matt , He Shan , Young David J. , Thennadil Suresh , Raston Colin L. , Brennan Charles , Tian Bin , Abukhadra Mostafa R. , El-Sherbeeny Ahmed M. 

TITLE=Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=8

YEAR=2024

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1445762

DOI=10.3389/fsufs.2024.1445762

ISSN=2571-581X

ABSTRACT=<sec><title>Introduction</title><p>Prime quality kamaboko (cooked surimi) is produced from Alaska pollock. The main challenge of using cheaper fish fillets, including Barramundi, is achieving similar textures.</p></sec><sec><title>Methods</title><p>Combined with fish gelatin, modified starch by vortex fluidic device was used to enhance the quality of kamaboko made from Barramundi.</p></sec><sec><title>Results</title><p>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 cross-linked matrix compared to products manufactured from homogenization modified starch. This led to higher gel strength of the former (1,708.32 g/cm<sup>2</sup>) relative to the latter (832.56 g/cm<sup>2</sup>). 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.</p></sec><sec><title>Discussion</title><p>These results clearly indicate the potential of VFD processed starch, blended with fish gelatin to enhances the quality of kamaboko.</p></sec>