Lin, JiayiWu, YixiaoWang, HaoJellicoe, MattHe, ShanYoung, David JThennadil, SureshRaston, Colin LBrennan, CharlesTian, BinAbukhadra, Mostafa REl-Sherbeeny, Ahmed M2024-11-182024-11-012024-11-012024-10-16M3L1Q (isidoc)https://hdl.handle.net/10182/17833Introduction: 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.11 pages© 2024 Lin, Wu, Wang, Jellicoe, He, Young, Thennadil, Raston, Brennan, Tian, Abukhadra and El-Sherbeenyvortex fluidic device (VFD)modified starchprotein-polysaccharide interactionBarramundi kamabokosensory scoreJournal Article10.3389/fsufs.2024.14457622571-581XANZSRC::300602 Food chemistry and food sensory scienceANZSRC::300607 Food technologyANZSRC::30 Agricultural, veterinary and food sciencesANZSRC::41 Environmental scienceshttps://creativecommons.org/licenses/by/4.0/Attribution