Fish kamaboko with spinach was prepared by mixing fish kamaboko with spinach prepared with different combinations of ordinary starch (OS) and modified starch (MS), viz., 40:60, 50:50, 60:40, 100%) MS and 100% OS. The products were frozen at -40°C and stored at -20°C, and subjected to biochemical (peroxide value, total titratable acidity, pH and moisture) organoleptic (appearance, taste and colour), microbiological (total plate count) and physical (folding and expressible water) tests at monthly intervals. Among the different combinations tried, it was observed that fish kamaboko with spinach prepared with 50:50 and 60:40 combinations of OS and MS could be stored for six months at-20°C

Desai, A.S.

Joshi, V.R.

Pagarkar, A.U.

Aquatic Commons

J. Indian Fish. Assoc .. 33: 175-182, 2006 175 
EFFECT OF MODIFIED STARCH ON THE SHELF LIFE 
OF FROZEN FISH KAMABOKO WITH PREPARED SPINACH 
A. S. Desai. V. R. Joshi and A. U. Pagarkar 
College of Fisheries. Shirgaon. Ratnagiri- 415 629. India 
ABSTRACT 
Fish kamaboko ·with spinach was prepared by mixing fish kamahoko vdth 
spinach prepared with different combinations of ordinary starch (OS) and 
modified starch (MS), viz., 40:60, 50:50, 60:40, 1 00°/.) MS and I 00°/o OS. The 
Oil oc . products were frozen at -4 C and stored at -20 , and subJected to 
biochemical (peroxide value, total titratable acidity, pH and moisture) 
organoleptic (appearance, taste and colour), microbiological (total plate 
count) and physical (folding and expressible water) tests at monthly intervals. 
Among the different combinations tried, it was observed that fish kamaboko 
with spinach prepared with 50:50 and 60:40 combinations of OS and S cou 
be stored for six months at-20uC. 
Keywords: lVlodif1ed starch, ordinary starch, f1sh kamaboko, spinach 
product 
INTRODUCTION 
Fish paste products are emulsion 
type of products, which are generally 
consumed immediately after 
preparation. Some scientists have 
worked on cook-chill storage of fish 
paste products with general shelflife of 
12-16 days (Balange, 1999; Desai, 
1999; Subhedar, 1999; Fernandes, 
2000; Mote, 2000). Frozen storage of 
fish paste products would give an 
extended shelflife for up to six months. 
However, freezing causes loss in 
important quality characteristics such 
as texture, i.e., the elastic prope1iy of the 
product. Lee and Kim ( 1986) reported 
the extended shelf life of frozen fish 
paste products by incorporating 
modified starch (MS). However, with 
regard to the cost and sticky nature of 
the product prepared with modified 
starch, combination of modified starch 
and ordinary starch (OS) is used 
commercially (Lee eta!., 1992). 
So far, there is no report on the use 
of modified starch in the frozen stored 
fish kamaboko with prepared spinach. 
Therefore, an attempt was made to 
assess the shelf life of frozen stored 
( -20C) fish kamaboko with spinach 
prepared with 1\IIS-OS combination. 
!\1ATERIAL AND lVIETHODS 
Fresh surimi prepared from pink 
perch (Nemipterus japonicus} was 
176 A. S. Desai, V R. Joshi and A. U. Pagarkar 
obtair~·~d from M.D. Naik Surimi Plant, 
Ratnagiri, and used immediately for the 
preparation of the product. All the 
ingredients, i.e., spice, vegetable oil, 
salt, coconut, poppy seed, etc., of good 
quality were obtained from the local 
market. The solid ingredients were 
finally ground into fine powder/paste as 
applicable. 
For the preparation of fish 
kamaboko with prepared spinach, the 
method (Flow Chart 1) and recipe 
Flow Chart 1. Standardized procedure 
for fish kamaboko with prepared spinach 
Preparation of spinach 
Heating oil, adding onion paste, 
garlic-ginger paste, coriander and 
cumin powder, green chilly paste, 
turmeric powder, asafoetida 
~ 
Frying till the paste becomes brown 
~ 
Adding boiled and finely ground spinach 
~ 
Homogeneously stirring and cooking 
till oil separates 
~ 
Adding salt and coriander leaf paste, 
and homogeneously mixing 
Preparation of kamaboko 
Fresh/frozen surimi 
~ 
Thawing, if frozen 
~ 
Mixing with ingredients 
~ 
Moulding into kamaboko shape 
~ 
Microwave cooking at 40 power 
level for 14 minutes with a holding 
time of 3 minutes 
Table 1: Standardized recipe of fish 
kamaboko with prepared spinach 
S. no. 
1. 
2. 
3. 
Ingredient 
Surimi 
Salt 
Starch* (OS:MS 60:40) 
Quantity (g) 
100 
2 
15 
4. Water 35 
5. Spinach 20 
*MS - Modified corn starch, OS - Corn starch 
Table 2: Standardized recipe of spinach 
S.no. 
1. 
2. 
3. 
4. 
5. 
6. 
7. 
8. 
9. 
10. 
Ingredient 
Spinach leaves 
Onion 
Ginger paste 
Garlic paste 
Green chilly 
Coriander leaves 
Coriander and cumin powder 
Turmeric powder 
Salt 
Oil 
Quantity (g) 
100 
40 
5 
5 
5 
5. 
0.5 
0.5 
2 
15 
(Table 1-2) ofThorat (2000) were used, 
and five types of this product were 
prepared with different combinations of 
OS and MS, i.e., 40:60, 50:50, 60:40, 
and controls with 100% OS and 100% 
MS. The quantity of starch was kept 
constant at 15%. 
These were subjected to 
pasteurization in a microwave oven at 
40 power level for 14 minutes, cooled 
immediately to room temperature, 
packed in laminated pouches, sealed, 
chilled and frozen in plate freezer at 
-40C, packed in cartons and stored in 
cold storage at -20C. Samples were 
drawn at regular 1nonthly intervals and 
subjected to biochemical tests (pH, total 
titratable acidity- TTA, peroxide value-
PV and moisture as per AOAC, 1995), 
microbiological tests (total plate count-
EFFECT OF MODIFIED STARCH ON THE SHELF LIFE 
OF FROZEN FISH KAMABOKO WITH PREPARED SPINACH 
177 
TPC, spore count and pathogens as per 
Collins and Lyne, 1984), physical 
parameters (folding test and expressible 
water as per Suzuki, 19 81) and 
organoleptic tests (using 10 trained 
panelists and hedonic scale 0-1 0). 
RESULTS AND DISCUSSION 
There was gradual increase in pH 
and decrease in TTA (Fig. 1-2), gradual 
-.-40:60 (OS:MS) 
!Sl40o60 (OS oMS) 
t:l 50:50 (OS:MS) 
1!3 60:40 (OS:MS) 
21i1100% OS 
l!tl100 %MS 
0.17 ~-----------------~-------·-·---
0.16 
~ 0.14 
~ 
~ j 0.13 
-£-- 50:50 (OS:MS) 0.12 
7 
6.95 
6.9 
6.85 
6.8 
pH6.75 
6.7 
6.65 
6.6 
6.55 
6.5 
30 60 90 120 
Storage Period (Days) 
--tr- 60:40 (OS:MS) 
~100%05 
-+-100% MS 
150 180 
Fig. 1: Changes in pH of kamaboko with 
prepared spinach vegetable product 
. during frozen storage (-20°C) 
0.1 
30 60 90 120 150 180 
Storage Pariod (Days) 
Fig. 2: Changes in total titratable acidity 
of fish kamaboko with prepared spinach 
vegetable product during frozen 
storage (-20°C) 
----()---.40:60 {OS:MS) 
---G-- 50:50 {OS:MS) 
____.____ 60:40 {OS:MS) 
-100%05 
-)o{-100% MS 
~··r-------------------~----~-­
"--~ 
~••r-----------------------------
30 60 90 120 150 180 
Storage Period (Days) 
Fig. 3: Changes in moisture ofkamaboko 
product during frozen storage (-20°C) 
178 A. S. L••.·sai, V. R. Joshi and A. U. Pagarkar 
Table 3: Changes in folding character of 
fish kamaboko with prepared spinach 
product during frozen storage (-20C) 
decease in moisture content (Fig. 3), 
Increase in expressible water 
percentage (Fig. 4) and decrease in 
--------------- folding test grades (Table 3) of fish 
Storage (d) Treatment ~OS:MS) 40:6 
0 50:50 60:40 100 OS 100 MS 
0 A A A A A 
30 A A A A A 
60 8 A A 8 8 
90 8 A A B B 
!20 c B 8 c c 
150 c 8 B c c 
180 D c c D D 
A= No cracks after folding. 
B =Cracks gradually when folded in half. 
<:;: = Cracks i1mnediately when folded. 
D = Breaks by finger pressure. 
--<>-- 40:60 (OS:MS) 
--e- 50:50 (OS:MS) 
....,.._ 60:40 (OS:MS) 
....,._100 %OS 
--><-100% MS 
~ 25 +----------+---..,..,.-=---"--
" ..
:;:: 
" ::0 
·;;; 
"' !: 
0. 
X 
w 20 t--------t<r-----:.---r----
30 60 90 120 150 180 
Storage Period (Days) 
Fig. 4: Changes in physical parameter 
(expressible water) offish kamaboko 
with prepared spinach vegetable product 
during frozen. storage (-20°C) 
kamaboko with spinach vegetable 
product prepared with different 
combinations of OS and MS during 
frozen storage. 
Among the different combinations 
of OS and MS, the rate of increase in 
expressible water and decrease in 
moisture content were the lowest in fish 
kamaboko with 100% MS and the rate 
of decrease in moisture content 
increased or the rate of increase in 
expressible water was progressively 
higher with the decrease in the 
concentration of MS in the 
combination. The decrease in moisture 
content and increase in expressible 
water were the highest in the fish 
kamaboko with 100% OS. Expressible 
water percentage values ranged 
between 12.19 ( 40:60 OS:MS) and 
17.53% (60:40 OS:MS). 
Among the combinations, the 
folding test grades of the products with 
50:50 and 60:40 combinations were 
much higher, i.e., up to 90 days of 
storage as compared to those with other 
combinations including both the 
controls, i.e., 100% OS and 100% MS. 
The product had folding test grade 
of not acceptable standard at the end of 
the seventh month of storage. The 
organoleptic score for texture correlated 
well with the trend observed for the 
folding test grade of products with 
different combinations. The texture and 
EFFECT OF MODIFIED STARCH ON THE SHELF LIFE 
OF FROZEN FISH KAMABOKO WITH PREPARED SPINACH 
179 
taste of the products were affected 
during storage and fish kamaboko with 
·spinach prepared with 50:50 and 60:40 
combinations of OS and MS retained 
better scores for these attributes till the 
end of the sixth month as compared to 
those with other combinations. The fish 
kamaboko with spinach prepared with 
other combinations had buttery and soft 
consistency, and this was particularly 
significant in 100% MS and less m 
100% OS as compared to the former. 
Fish kamaboko with spinach 
prepared with 50:50 and 60:40 
combinations of OS and MS had a less 
extent of decrease in textural scores, 
and less decrease in expressible water 
and folding test grades as compared to 
those with other combinations and 
control during the entire period of 
storage. 
Lee and Kim (1986) and Chung 
and Lee ( 1996) reported an increase in 
expressible water percentage in fish 
paste products prepared with MS from 
an initial value of 0.45 to 0.87% and 
1.00 to 1.50o/o after two months and four 
weeks of frozen storage, respectively, as 
compared to OS incorporated fish paste 
products (3 to 9%). 
Lee and Kim ( 1986) reported that 
most MS tends to make gel soft and 
elastic. Lee. et a!. (1992) reported that 
the fish paste product prepared with 
I 00% MS has poor product juiciness 
and stickiness during frozen storage 
unlike those with OS the texture of 
which becomes hard and rubbery as a 
result of excessive freeze drip. Chung 
and Lee (1996) reported that after two 
freeze-thaw cycles, the sample prepared 
with MS remains more cohesive and 
less rubbery than the control. 
Suragihalli (2002) reported that 
there is gradual increases· in pH and 
TTA, increase in expressible water 
percentage (7.72 tol7.73), decrease in 
folding test grade (degraded, i.e., not 
acceptable at the end of 100 d) and 
gradual reduction in texture score of 
fish chikuwa prepared with OS 
(acceptable up to 150 d of storage ) 
during frozen storage of fish chikuwa. · 
The freeze syneresis of starch and 
the inability of the protein-gel matrix to 
hold water, and thereby leading to 
increase in ice crystal growth make the 
gel less freeze-thaw stable (Lee and 
Kim, 1986). The difference in the 
values observed for expressible water 
between the present study, and those of 
Lee and Kim (1986), and Chung and 
Lee ( 1996) may be due to the addition of 
prepared spinach at the rate of 20% of 
surimi in the present study. 
There was a gradual increase in PV 
(Fig. 5) offish kamaboko with prepared 
spinach product and there was not much 
significant variation among the 
products with different concentrations 
of OS and MS. The extent of increase in 
PV of fish kamaboko with prepared 
spinach product ranged between 7.39 
and 8.83 mM ofO/kg of fat. At the end 
of the seventh month, the entire product 
had high PV crossing the limits set for 
rancidity development. The 
organoleptic score for taste and odour of 
180 A. S. Desai, V. R. Joshi and A. U. Pagarkar 
EJ 40:60 (OS:MS) 
0 50:50(0S:MS) 
l!l 60:40(0S:MS) 
D100%0S 
Cl 100% MS 
30 60 90 120 150 180 
Storage period(Days) 
Fig. 5: Changes in peroxide value of fish 
kamaboko with prepared spinach .. 
vegetable during frozen storage (-20° C) 
fish kamaboko with spinach prepared 
with ·different combinations of OS and 
· MS correlated well with the change in 
I • • PV. There were gradual reductiOns 1n 
the scores of taste, odour and overall 
acceptability, and at the end of the 
seventh mDnth, the product had 
developed rancid odour. Suragihalli 
(2002) has reported an increase in PV of 
frozen chikuwa prepared with OS 
during six months of storage period and 
he found it was unacceptable at the end 
of seven months of storage. 
It was observed that there was a 
gradual reduction in TPC (Fig. 6) of fish 
D 40:60 (05:1\115) 
6 50:50 (05:11115) 
D 60:40 (05:11115) 
0100%05 
t:l100% MS 
6.5~-.------------
6~------------------
5.5 
I 
c. 5 
:::s 
0 
(J 
~ 
"' g 4.5 
Ill 
"' 
.5 
4 
3.5 
0 
~l 
:j 
I 
=1 ~~~ 
30 60 90 120 150 180 
Storage Period (Days) 
Fig. 6: Changes in total plate count of 
fish kamaboko with prepared spinach 
vegetable production during frozen 
storage (-20°C) 
kamaboko with prepared spinach 
product for all the combinations of OS 
and MS. Suragihalli (2002) reported a 
decrease in TPC (1 06 to 103 cfu/ g) of 
frozen chikuwa during storage for six 
months. The growth of all food spoilage 
organisms is effectively retarded below 
6C and under normal circumstances at 
or below -18C, the growth of 
microorganism is prevented. There is 
sudden mortality immediately on 
freezing. The cells, those still viable 
immediately after freezing, die 
EFFECT OF MODIFIED STARCH ON THE SHELF LIFE 
OF FROZEN FISH KAMABOKO WITH PREPARED SPINACH 
181 
gradually when stored in frozen state 
(Jay, 1987). Spore counts in fish 
kamaboko with prepared spinach 
product for all the combinations did not 
show much variation. 
From the biochemical, 
microbiological, organoleptic and 
physical properties studied, fish 
kamaboko with spinach prepared with 
50:50 and 60:40 combinations of OS 
and MS can be stored for six months in 
good condition and in the seventh 
month, all the products would develop 
rancidity and therefore, would be 
rejected. 
ACKNOWLEDGEMENTS 
The authors express their sincere 
thanks to the Associate Dean, College 
of Fisheries, Ratnagiri, for his kind 
encouragement and providing facilities 
for carrying out this research work. 
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Sawant Konkan Krishi 
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Effect of modified starch on the shelf life of frozen fish Kamaboko with prepared spinach

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Effect of modified starch on the shelf life of frozen fish Kamaboko with prepared spinach

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