| dc.description.abstract | The objective of this research was develop a formula for basa fish ball production,
which contains no gluten. In this study, the effect of transglutaminase (TG),
carrageenan (CG) and polyphosphate (polyPs) on the physico-chemical and
sensorial qualities of a fish ball compared with control (containing wheat flour and
gluten) was investigated. Because of, some ingredients used as additives such as
wheat flour and/or gluten can cause some allergies and some unhealthy effects.
Therefore, replacing wheat flour and gluten with some other additives such as TG,
CG and polyPs are essential but still bring same sensory value and bring better
nutritional value and quality for this product. The results indicated that lipid content,
cooking loss, moisture content, water-holding capacity and hardness of fish balls
containing TG, CG and polyPs alone at highest level such as 1.0%, 1.5% and 0.6%,
respectively, was different from the control. However, the lowest value of cooking
loss (0.63%) was expressed when 0.5% TG was applied with CG at level 0.75%
compared to the other formulations which contains wheat flour and gluten and
addition of TG, CG, polyPs alone. Similarly, regarding the percentage of waterholding capacity (%WHC), the results showed that increasing the level of TG, CG,
and polyPs alone has significant effect on the %WHC, whereas using TG with CG
yielded fish ball with higher %WHC. The highest %WHC (91.26%), value was found
in sample containing TG/CG at 0.5/0.75%,(w/w). Besides, the study showed that do
not significant difference between the combination of TG/CG and control samples
with obtained nice mouth-felt fish ball. Furthermore, this study indicated that TG
and CG could be applied together at the appropriate amount for producing fish ball
with selected comparable quality with the control to create gluten-free basa fish
ball. | en_US |
