A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.