Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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The Effects of Alkaline Treatment and Potato-Starch Content on the Quality of Fish Meat Paste Products Prepared from Pacific Sandlance Ammodytes personatus Girard

  • Yoo, Byung-Jin (Department of Food and Nutrition, Gangneung-Wonju National University)
  • Received : 2011.04.21
  • Accepted : 2011.07.31
  • Published : 2011.09.30
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Abstract

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

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