maisulgeqmmugndudamddanuiis : aunwasmans Gm.) 28:441-450 (2537) unumywasd uilouarlosin Improvement of Frozen Fishball Quality : The Role of Starch and Fat asrafiyad mqyaungyas' uavfinanssc aullwane? Wunwiboon Gamjanagoonchorn and Phimonphan Hunpaisal ABSTRACT ‘The improvement of fishball quality by adding starch and/or pork back fat showed that frozen fishballs with the addition of 5% tapioca or modified starch had no statistical significant difference ingel strength values and sensory scores. However the addition of different levels of fat caused significant difference (P<0.05) in gel strength values, the higher the fat content the lower the gel strengthvalue. During 12 weeks of frozen storage at -18°C, fishballs withthe addition of 6% tapioca or modified starch plus 4~8% pork back fatremained acceptable by sensory panels. Scanning electron microscope (SEM) was used to study the microstructure of comminuted fish meat prepared at different steps of the fishball process. Micrograph of batter, chopped with salt, starch and pork back-fat showed the interconnected network of protein matrix. Cooking the fish batter caused the matrix to become more aggregated and occured as opaque gel, and the fat globules were bound to the ‘protein gel matrix. Key words : fishball, gel strength, frozen storage unaadia i Fae msulSunlqaqaummgndinlousidonutsto uth uoshonlugasdounaw wusuduhuay udsaméameunishalinagoon 5 Wiaiflisns ws ¢ east fhudomamutausaveusa waemsveusus aio 1 matninemeasuccmelulaémsonns nusgaeinssinNAT shoralseduqaimngntumalseanduria usin iiulusuisutuesiiatanudausovousaanns anthuledaauingooa 5 ualutusoua: 4-3 ssshunamsulduwnlaevosgntulusewdausiion uduazdsnd Miumsvousunngiudoduituaan anu iz lat uninerdoinwes yaad Dept. of Food Science and Technology, Faculty of Agro-Industry, kasetsart University, bangkok 10900, Thailand, 2 viiin ded gilowilad dia anna mmsmes442 miafinulaseaamagamavorysiide dy nmuingndu Taelgndoaganssmidianasousiin nniaduas wuheiideduumutunge wine ‘Tutu oxanngiassadasaunvedhstuumnind Faliieluhunsnog msltangouowqnesiinht Wathusatyuity Tassatveshistuamnind #1 mssquMatuniuéstlaniieluiudsnumetereg fulisfuwumind ania antuloutundasadtiléiuaruiiouly nguguilaniahy Tsamundagntuletalseinelne Shlssana 100 Toa wdaldta 6 druqneiogy Taold Fngiunlends 12,500 guvioll (irawan, 1985) uA gntinlaufiamsnindeliw tetoutuinelusite Higamgiih wu ushhuts wousidu deoctulé imalsana 7 tu tiueindundadhgndialetlal udidonuda svihliifiagnquadiodonh leame amudussitiniuan uastlodutnmiurndions flange du@arhbiifndosfaludosrymaiy Fon iegtunnluladnrsndagiiitudiginntne wna mnhyiviedodeuatiaumsdiah wh idugntushezdavanmsildowulasiifaduly sewhamaiuuddonudslaths dlosonhistu snilenmraiin Sedavnamaialassadrasaunvos uaemsfigntuihh unnilaounz 80 @sras5m wavne, 2523) teh pe 4 qndugniréaoonerniiodm ‘TnlusidonutslanTSnrshildarimsusidonudaoda 4 fobitiin ndmhutnnelia) denon Tnsanhravoadognty uardanaltidoduiaves Qnty Hinwowmfivandionns unefimaggterh ninnagashunnluserhamatitinmon nui Giang, 1986) ehatfowunermdtumsdae ges fuimngntualn iuavimsvianngmsc ue sndteiitvimaningntunn lol tihFianaah aunuasmand Gno.) 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SEM dufinmm uaz iBoufiounmm@lAtoagduseiulasaadiema gamnfiulaeuudarsinnavostunoun susie 443 ae reyludo n-v sinwamstimntude 1 une 2 shane Pra pete tee ithitémstuthdfalumandngntualeusidonuds nauariersot 1. fimnnavenFinawassiaveuils Tutu i tiaududounendumstiagntule 1.1 ArUFausavEUVA (gel strength) finsowia@avingos Instron 1000 sinnisnaaosndagndudar ing Tronmuitlaty wfoutlaméataulstafianato ay 5 nfuufoutuvadrallanmudslay ie nuhimsnmuutdatundoutlsamdsdaulsodiala odnitukunadouae 5 voninningiiesinht gntudinrmutussvousaaindimslituitls Tot shammudauseveusadstalauieies Instron winty 2880 4422 Wat 4427 niu. Iudaodragndu amibiimatuds gntutinutlatoun 6 uazgntutimualsamisoqauistouas 5 mudity (Table 1) uaavhmatudhnmlugahakwet normnzersroifuarmuiausavouvaligntuln ‘We Okada et al. (1974) ‘ef nunalntums infunmuuiauseoatlh danardyvoutlve: unsn@rogluhistuumnindveutodlaysi dy malfnodousethliinamimosauazifarthy Tnssad aftiaiunnitaisavoslasaad iad iaunves Tisthilugnty idoainmsfinnragadifoamsaninanh Jugal tubluiuudavornymmaunuda thuvonhlugasladldudaiu wioutlsamsada inbtoun 5 itu usidiluidouae 0, 4 uae 8 Tandunin sinmsiariarudusevouvaves gndutndadutinusninallwiuhitudunlieh amuutsusaveasamias (Table 1) daeoantoxty