Effects of Quantity of Modified Tapioca Starch and Eggwhite Powder on Texture of Fishball

Abstract

This research was aimed to study the influences of ingredients on texture properties of fishballsproduced from Bigeye snapper surimi. Modified tapioca starch (0, 4, 8 and 12 percent w/w of surimi)and eggwhite powder (0, 1, 2 and 3 percent w/w of surimi) were chosen as the two main ingredientsin fishball processing. It was found that the fishball samples with an increase in both eggwhite powderand modified tapioca starch showed a decrease in the hardness value but an increase incohesiveness and the springiness values. It was concluded from this research that the fishball samplewith 8 percent modified tapioca starch and 3 percent eggwhite powder gave texture attributes closeto those of the accepted commercial fishball.

Keywords : Fishball / Modified Tapioca Starch / Eggwhite Powder / Texture