Consumer-Based Development and Optimization of Fish Strudel Using D-optimal Mixture Design

Abstract

In this study, seven filling materials based on 60–80% fish mince from seven local fish species were formulated for developing fish strudels based on consumer liking. A 9-point hedonic scale ranging from 1 (extremely dislike) to 9 (extremely like) was used for screening the acceptance of the prototypes. A three-component D-optimal Mixture Design was also applied to optimize the formulation of fish strudel filling materials. Pretrials were done to identify the high-impact ingredients, which had a high effect on the sensory quality when their levels (%) were changed. The results indicated that fish strudel containing 70% Talang Queen fish (Scomberoides commersonnianus) mince in the filling materials liked significantly higher than the other prototypes. The results revealed that the quality of fish strudel packed in a polyethylene sealed bag was stable during the storage period. No significant differences were found among fish strudel and control prototypes. Practical Applications This study deals with the development and optimization of a strudel filled with fish mince. Fish presents rich sources of components of the diet for many people and often provides the much needed nutrient that is not provided in cereal-based diets. Therefore, the results provide important information for companies that can plan to develop a food, which also increases fish availability to the consumers and mix with cereal and other substances.