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Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents

Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents
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摘要 The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature at -28℃ for air-blast freezer, at -100 ℃ in the liquid nitrogen and the standard house freezing were done at -18℃. The air-blast had the freezing rate of 11.82-20.84 cm h1 while those frozen by liquid nitrogen had the freezing rate of 13.36-22.38 cm/h and standard house freezer held lower freezing rate （7. ! 5-8.02 cm hl）. Texture profile analysis results showed that ubi badak＇s flour gel was harder, sticky, gummy and chewy than that of wheat and banana＇s flour gels. The proximate analysis revealed that wheat flour had higher protein and moisture content compared to banana and ubi badak flours.
作者 Buhri Arifin Nuraida Zulkifli Zamzila Zainol
机构地区 Department of Agrotechnology
出处 《Journal of Food Science and Engineering》 2013年第3期131-140,共10页 食品科学与工程（英文版）（美国）
关键词 Freezing rate freezing methods FLOURS texture analysis proximate analysis 冻结速率 冻结法 面粉 鱼丸 物理性质 制造 冷冻方法 液氮冷冻
分类号 TS211.4 [轻工技术与工程—粮食、油脂及植物蛋白工程] TU445 [建筑科学—岩土工程]
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Journal of Food Science and Engineering
2013年 第3期

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