DRIED FISH CAKES WITH IMPROVED TEXTURE
30 / 25
Authors
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SUBRATA BASU
C. I. F. T. Research Centre, Kakinada-533 003. (A.P.)
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S. S. GUPTA
C. I. F. T. Research Centre, Kakinada-533 003. (A.P.)
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C.C. PANDURANGA RAO
C. I. F. T. Research Centre, Kakinada-533 003. (A.P.)
Abstract
To overcome the problem of underutilization of marine by-catches,
Basu et al. (1985) developed fish cube from minced fish meat. Although
the product was acceptable, it had little rubbery texture. An attempt was
made to improve the texture of the cake by several methods. It was found
that 5% tapioca starch along with 3% texturised soyabean protein
improved the texture and juiciness of the rehydrated product. Preheating
of the minced meat at 70°C for 30 minutes also improved the texture
appreciably. It was also found that mixing of the ingredients at low speed
(less than 100 rpm) in a dough mixer gave the best texture, higher speed
and sharp blades leading to rubbery texture. The dehydrated product
(moisture 19-20%) thus prepared had a shelf life of six months at ambient
temperature.
