Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1048–1052, July 1983
How to Cite
ROCKOWER, R. K., DENG, J. C., OTWELL, W. S. and CORNELL, J. A. (1983), Effect of Soy Flour, Soy Protein Concentrate and Sodium Alginate on the Textural Attributes of Minced Fish Patties. Journal of Food Science, 48: 1048–1052. doi: 10.1111/j.1365-2621.1983.tb09158.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/3/82; revised 3/13/83; accepted 3/30/83.
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.