Pichayana Juemanee, Kongkarn Kijroongrojana, Worapong Usawakesmanee, and Wilatsana Posri

pp. 491 - 500

Abstract

A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch (MTS), sodium alginate (AL), and iota-carrageenan (CA) were optimized. Juiciness measurements were defined and analyzed by 13 trained panelists. Texture Profile Analysis (TPA) as well as moisture and fat contents of the products were analyzed. The mixture of MTS and AL had an impact on moisture content and juiciness scores, while CA influenced the hardness. The product made using the optimized formulation (0.3% MTS + 0.7% AL) had a higher moisture content and juiciness scores (p<0.05), but no significant difference was found in fat content compared to the control burger (p>0.05). However, higher springiness and gumminess were found in the control burger (p<0.05), compared to that produced using optimized formulation. The hardness, fracturability, adhesiveness, and chewiness were not different (p>0.05).