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Influence of the formulation ingbkp_redients and temperature on the texture of a canned product

Abstract:

The influence of the recipe components and the temperature on some fish paste properties obtained from heat treated minced fish was evaluated. Hardness, represented by the degree of penetration, water binding capacity, represented by water loss, and sensory parameters of the product were tested. The replacement of wheat flour by other binders as cassava starch or corn starch was also analyzed. The results indicate that the increase of protein and/or carbohydrates causes hardening of the product and water loss reduction. The increase in the temperature of processing causes hardening of texture and water loss increases. The results show that there is close correlation between hardness and water loss. Replacing the wheat flour used as a binder in the production of fish paste can be performed through cassava starch or corn starch without significant changes in sensory and physico-chemical parameters of the product.