ArticleFood chemistry: X2024
Quality properties of fish ball with abalone and its relationship with sensory properties.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics.Food chemistry: X · 2026Article
- Construction of pomelo peel essential oil pickering emulsion and its impact on the freeze-thaw stability of surimi gel.Open life sciences · 2026Article
- Mechanisms Underlying the Changes in the Digestive Properties of Chicken Breasts Induced by the Changes in Protein Structure During Frozen Storage.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
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Abstract
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC-MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience,
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