Development of fish ball from a low gel-forming ability fish (Sphyraenajello) and seaweed solution

Shirley Kueh, (2010) Development of fish ball from a low gel-forming ability fish (Sphyraenajello) and seaweed solution. Universiti Malaysia Sabah. (Unpublished)


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This study was carried out to develop fish ball from a low gel-forming ability fish (Sphyraena jello) and seaweed solution. Hedonic Test was performed and the best formulation was found to contain 5% Eucheuma denticulatum solution (3% w/w) based on fish flesh weight. Kappaphycus alvarezii solution was found to be less suitable in making fish ball due to darker colour and poor springiness. Proximate analysis showed that this sample contains 72.8 ± 0.0% moisture, 2.0 ± 0.0% ash, 16.9 ± 0.1% protein, 0.4 ± 0.0% crude fat, 0.1 ± 0.0% crude fiber, and 7.8 ± 0.1% carbohydrate, Comparison was made between the selected formulation and control sample during storage (-18°C) studies. The expressible moisture and drip loss of fish ball with 5% Eucheuma denticulatum solution was less (p < 0.05) than the control sample. Texture Profile Analysis (TPA) result showed that towards fourteen weeks of frozen storage, the control sample became harder, less springy and chewier (p < 0.05) than fish ball with 5% Eucheuma denticulatum solution. The results indicate that Eucheuma denticu/atum solution could retain the moisture and preserve the texture of fish ball. Sensory evaluation found that after eight weeks of storage, sample without Eucheuma denticulatum solution was darker, fishier, harder, less springy, less juicy and less acceptable (p < 0.05), whereas addition of 5% Eucheumii denticulatum solution was able to preserve the colour and juiciness of the fish ball. The springiness and hardness of this selected sample was higher (p < 0.05) than the fresh control. After frozen storage for eight weeks, negligible microbial load change was observed for fish ball with 5% Eucheuma denticulatum solution, as indicated by minimal pH change.

Item Type: Academic Exercise
Uncontrolled Keywords: Fish, Low gel-forming ability fish, Sphyraena jello, Seaweed solution, Kappaphycus alvarezii, Eucheum denticulatum
Subjects: ?? TP368-456 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email
Date Deposited: 25 May 2012 09:54
Last Modified: 23 Oct 2017 04:02

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