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

Abstract

Introduction: Prime quality kamaboko (cooked surimi) is produced from Alaska pollock. The main challenge of using cheaper fish fillets, including Barramundi, is achieving similar textures. Methods: Combined with fish gelatin, modified starch by vortex fluidic device was used to enhance the quality of kamaboko made from Barramundi. Results: 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/cm² ) relative to the latter (832.56 g/cm² ). 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. Discussion: These results clearly indicate the potential of VFD processed starch, blended with fish gelatin to enhances the quality of kamaboko.