Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties

• Published in: Journal of Food Science
• Main Authors: ROCKOWER, R. K., DENG, J. C., OTWELL, W. S., CORNELL, J. A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1983
• Subjects: Turbot
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09158.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb09158.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb09158.x/fullpdf

ABSTRACT A mixture response statistical design was used to investigate the textural attributes of minced fish patties. Patties formulated with pollock were significantly firmer than those made from turbot and pollock blends or from turbot alone. Breakpoint values and firmness scores were negatively correlated with flavor and acceptability scores indicating that as patty firmness increased general acceptability declined. Higher acceptability for softer patties formulated with more turbot were attributable to the higher fat content. Increasing the soy protein levels and decreasing alginate content increased patty firmness regardless of fish composition. The patty formulation with maximum predicted acceptability was 78% turbot, 11% soy flour, and 11% soy protein concentrate.