Fish Balls Research Articles

Sensory and Chemical Properties of Long Jawed Mackerel (Rastrelliger kanagurta L.) Fish Balls with Addition of Canna (Canna edulis Kerr.) Starch Concentration as a Filler

The aim of this study was to investigated the characteristic of chemical and sensory properties of Long Jawed Mackerel fish balls which is uses canna starch concentration as a filler. The design of the research used Completely Randomized Block Design with one factor, canna starch concentration which is consist of 7 level concentration (control with tapioca starch, 5%, 10%, 15%, 20%, 25%, and 30%). The sensory parameters were observed scoring methods (color, scent, flavor, and texture), and hedonic methods (overall acceptance) by 20 panelists. Chemical parameters were observed a score of moisture content, and ash content. The best fish balls with concentration of canna starch based on sensory, moisture, and ash content were continued observed a score of protein, fat, and carbohydrate content. The result showed that the usage of canna starch as a filler affected the sensory and chemical characteristics of long jawed mackerel fish balls. Fish balls with 5% canna starch concentration was the best concentration as a filler which has sensory characteristic grayish white color, fish specific scent, fish specific taste, chewy texture, overall acceptance likes, and has 73,70% moisture content, 1,46% ash content, 16,51% protein content, 4,66% fat content, 3,67% carbohydrate content.

Kekik, Biberiye ve Fesleğen Ekstraktlarının -18oC'de Depolanan Uskumru Köftelerinin Kimyasal, Duyusal ve Mikrobiyolojik Kalitesine Etkisi

The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months of frozen storage (-18oC) were investigated concerning sensory (raw and cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid and pH) and microbiological analyses (TVC- total viable count). The results indicated that the total phenolic compounds of plant extracts were determined as 38.13 mg GAE/g, 81.85 mg GAE/g, and 21.08 mg GAE/g for thyme, rosemary, and basil, respectively. The shelf life of raw fish balls was found as eight months for the control and basil groups and ten months for rosemary and thyme groups. 0.05% basil extract gave the fishball an intense taste and odor and a bitter taste. TVB-N, TBA, FFA, PV, and pH values remained lower than the acceptability limits during the storage period in all groups. The plant extracts, especially rosemary and thyme, were effective for inhibiting bacterial growth and the values of biochemical parameters. Therefore, it was concluded that natural extracts could be added to fish products as an antioxidant to prolong the shelf life of fish.

Digital Marketing Training for Fishball MSMEs Group in Malingping District, Lebak Regency, Banten

This activity aims to help solve the problems faced by the Malingping Fishball MSME group. During pandemics, the number of sales decreased. This is a problem that must be solved. Troubleshooting is done through the interview method for the fishball MSME group. Next, the team determined the solutions and things needed by the fish ball MSME group. The method of implementing the activities is carried out using a community development model approach, which is provided in the form of training and assistance related to marketing techniques, namely in the form of digital marketing according to the needs of the fish ball MSME group. This activity is expected to help fishball SMEs expand their marketing network. The results show that this empowerment activity can be well received and the participants are considered ready to adapt to digitalization. Even so, there is an evaluation that the development of this program must be carried out on an ongoing basis because there are still some participants who need further direction and guidance.

Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile.

Gel properties of threadfin bream surimi gels with squid fin protein hydrolysate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; w/w) were determined. The gel without SFPH (CON) had the highest breaking force (BrF) and deformation (DeF) as compared to those with SFPH (p<0.05). Among the gel with SFPH, gel containing 1 and 2% SFPH (SFPH-1 and SFPH-2, respectively) had the highest BrF, whereas the lowest value was obtained when 4% SFPH was used (SFPH-4) (p<0.05). The whiteness of all samples was slightly decreased with an upsurging amount of SFPH. However, water holding capacity was increased with augmenting levels of SFPH (p<0.05). Sensory analysis revealed that SFPH-2 had a higher squid odor and flavor likeness score than CON (p<0.05). Textural properties, especially hardness, were decreased with increasing SFPH, except for SFPH-1 and SFPH-2 (p>0.05). In addition, the rheological properties, microstructure, and volatile profile of the selected surimi gel were also studied. The storage modulus (G') of SFPH added samples was decreased as compared to the CON sample. The CON gel had a finer and more compact network as compared to SFPH-2 and SFPH-4 samples. Volatile profiles indicated that alcohols, carboxylic acids, ketones, and ether were the major volatile compounds present in both gel samples. Furthermore, thiophene, 3-methyl-, contributing to squid flavor, was found in the SFPH-2 sample. Overall, SFPH at 2% could act as a flavorant in the threadfin bream surimi gel without markedly negative impact on gelling and textural properties, while providing squid odor and flavor to the resulting gel. PRACTICAL APPLICATION: The various low-valued byproducts generated from the squid processing industry could result in various environmental problems. Those byproducts are rich in various biomolecules such as proteins, fats, enzymes, and so forth, which could be utilized to produce value-added products. Among them, protein hydrolysate (PH) rich in amino acids with excellent antioxidant properties could serve as an alternative flavorant. Therefore, PH from squid byproducts, especially fins, could be applied in foods such as fish balls, surimi gels, and so forth to enhance the nutritional and flavoring profile of a finished product. Moreover, bioactive peptides in PH with antioxidant potential could retard the oxidation of proteins and lipids.

Utilization Of Mangrove Forest As Alternative Income For Coastal Communities In Sukakerta Village, Karawang

The existence of mangrove forests are ecologically important because it supports the food chain in the area by protecting the coast from strong winds, abrasion/erosion, and tsunamis. Besides the ecological benefits, mangroves are also economically beneficial. The economic function is as a producer of wood for raw materials, building materials, and food. Besides that, the biota that lives in the mangrove ecosystem also has economic value if processed properly. This service activity was carried out in the Tengkolak hamlet, Sukakerta Village, Cilamaya Wetan District, Karawang Regency, which is not very familiar with the use of mangrove fruit and natural products so that it has high economic value and improves community welfare. Through KUB, the activity aims to improve the understanding and skills of the community on how to process mangrove fruit and biota in the ecosystem into various products as an alternative for additional income. The people who take part in this activity are people who are members of the KUB Kreasi Alam Bahari. The method of carrying out the activities is through demonstrations and training on making coffee from mangrove trees and the Talang-talang fish product variant, which has been developed into skin chips, nuggets, and fish balls. The evaluation process was carried out by interviewing several residents to ask for information and impressions of the activities that had been carried out. The community, especially those who participated in the activity, felt the positive impact of these activities. Because they can increase their skills in processing mangrove fruit and processing Talang-talang fish that have higher economic value.

Asian Carp, an Alternative Material for Surimi Production: Progress and Future.

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.

Karakteristik Mutu Bakso Ikan Tuna dengan Penambahan Tepung Agar-Agar

The quality of fish balls is one of the indicators used in the food industry, this study aims toanalyze the best quality of tuna fish balls with the addition of gelatin flour by increasing theanalysis of water content, ash content, crude fiber content and organoleptic. The method that will be used in this research is descriptive exploratory with 4, namely the addition of agar-agar flour (T0), the addition of 6g of gelatin flour (T1), the addition of 8g of agar-agar flour (T2) and the addition of 10g of agar-agar flour (T3 ). The results of data analysis showed that the addition of agar-agar flour was able to improve the quality of tuna fish balls, the addition of 10g agar-agarflour was the best treatment with a round and neat shape of meatballs with a distinctive smell oftuna and jelly with a strong gel texture and does not break when folded, water content is 72.57%,ash content is 0.62%, crude fiber is 29.61%.

Nutritional and Sensory Properties of Starry Trigger (Abalistes stellaris) Fish Balls Additional Fresh and Steamed Moringa (Moringa oleifera) Leaves

The starry trigger fish (Abalistes stellaris) is unique fish contains protein and low fat. Additions of plant as sources rich phytochemical is now widely observed. Moringa leaves is usually considered as the source of mineral and fiber. The purpose of this study was to evaluate the effect of addition moringa leaves (fresh and steamed) on quality of starry trigger fish balls. The fish balls were made with seven formulations: C (control); A1 (5% of fresh moringa); A2 (10% of fresh moringa); A3 (15% of fresh moringa); B1 (5% of steamed moringa); B2 (10% of steamed moringa); B3 (15% of steamed moringa). The addition of moringa leaves increased a moisture content, iron, and water holding capacity (WHC) of fish meatball. The fish ball addition moringa leaves contained iron (0.66-1.07 mg/100g) and protein (45.20-48.33%). Otherwise, the treatments decreased a texture (hardness, gumminess, chewiness), lightness value of fish ball. The steamed treatment reduced a moisture content an iron, but increased a hardness, gumminess, chewiness, WHC, and lightness value of fish meatball. In generally, the addition of both fresh and steamed of moringa leaves did affect the panelist acceptance of fish meatballs. The addition of 15% fresh and steamed moringa leaves had the lowest acceptance by panelist.

Effect Of Different Sterilization Time On The Quality Properties and Sensory Acceptance Of Fishball Of Mackerel Fish (Rastrelliger Kanagurta) Packaged In Retort Pouch

Fishballpackaged in retort pouch can be an alternative toinstant product from fish. This research was intended to evaluate the effect of different sterilization times on the quality properties and sensory acceptance of fish ball from mackerel fish (Rastrelliger kanagurta) packaged in retort pouch. The result showed that fishballcan be sterilized at 121 °C for 10 min. Longer sterilization time produces a lower colour quality of the sterilized fish ball product. The texture of fishball can be preserved after 10 min sterilization at 121 °C. The fishball product is still acceptable sensorially after being sterilized at 10 min sterilization at 121 °C.

Socialization Of Processing Of Fishery Products In Saoka Village Maladummes District Sorong City

Abstract – Maladummes district, Saoka village is a coastal area located in the city of Sorong. In the area, natural resources are quite abundant such as catches of fish, squid, shellfish and so on, but they are not utilized optimally because the catch is only sold in fresh form. Whereas in addition to being sold in fresh form, it can also be processed into products so that the selling value increases. This is due to the slow access to incoming information in the surrounding area, due to the low level of education of local residents. Apart from that, people are left behind in the development of technology and important information that has been and is being developed. Such as important information regarding simple appropriate technology that can be applied to produce fishery products, this is because there have never been socialization activities for processing fishery products and other foods. The purpose of this activity is that the people of Saoka village are able to know about the processing of fishery products, so that later the community will be able to apply it in daily life, or make it a business area on a household scale. The method of implementation is by means of lectures and discussions with participants on how to make fish balls, fish nuggets, fish floss, seaweed meatballs and seaweed syrup. The result of the activities that have been carried out is that the people of Saoka village, Maladum district mes, Sorong city, West Papua, responded very well and enthusiastically. This is indicated by the increase in the value of the pre-test and post-test regarding the processing procedures for fishery products. Increased knowledge of partner communities by 41%.&#x0D; Keywords — Socialization, Processing, Products, Fisheries, Saoka Village

Diversification of Nila fish Fish Products in the Mina Mandiri Bokesan, Sindumartani, Ngemplak, Sleman Groups

Bokesan hamlet, Sindumartani, Ngemplak, Sleman is known as Kampung Nila. There is the Mina Mandiri group, which consists of mothers whose main production is Nila floss. In order to increase income, product diversification is required. Therefore, participatory action research was carried out aimed at creating productive economic activities in the Mina Mandiri group to increase household income, by providing training in processing Nila into crackers, nuggets and meatballs. To support production activities, equipment assistance in the form of a cake pan, food processor, meat grinder, vacuum sealer and pressure cooker was provided to the Mina Mandiri group in Bokesan, Sindumartani, Ngemplak, Sleman. After empowerment activities, the Mina Mandiri group has been able to produce fish crackers, fish nuggets and fish balls, thereby increasing the diversification of processed fish products.

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein.

Dried egg white powder (EWP) and purified ovalbumin (OVA, 98%) were used as supplements to improve grass carp (GC) fish balls (FB) quality. The effects of EWP and/or OVA contents on the gel strength, water holding capacity (WHC), moisture migration and distribution, and rheological properties of GC-FB, as well as on myofibrillar protein (MfP) structures in the GC-FB were evaluated. The results showed that with the increase of EWP addition from 0 to 4% (w/w), the gel strength, and WHC of the GC-FB samples were increased from 34.28 to 66.63 N × mm, and 83.02 to 88.36%, respectively, but the increases were insignificant between 3 and 4% EWP-added GC-FBs (p > .05). As the EWP increased, the T2 relaxation time shifted toward lower values, indicating a general decline in water mobility. The effects of EWP on rheological properties were insignificant. Addition of OVA and/or EWP led to changes in secondary structural units in the FB, with α-helix (27.53%) reaching the highest value in OVA-added GC-FB, β-sheet (46.07%) reaching the highest value in GC-FB, and β-turn (33.54%) reaching the highest value in EWP-added GC-FB, respectively. Raman spectroscopy revealed that OVA-added GC-FB had the lowest hydrophobic interlinkages. Protein pattern analysis suggested that the OVA (1.58%) might contribute to the decrease in the myosin heavy chain band intensity through cross-linked with MfP. These results suggested that EWP could improve the quality of GC-FBs and OVA played an important role with MfP gelation.

Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

The present study reports bioactive constituents from biquinho pepper, such as carotenoids, capsaicinoids, and capsinoids, identified by UHPLC-MS. Biquinho pepper extract showed an antioxidant potential by DPPH (33.17 ± 0.08%), ORAC (32.35 ± 0.02 μM TE/g), β-carotene/linoleic acid (55.80 ± 1.30%), and FRAP (315.88 ± 4.23 μmol TE/g) assays. Additionally, in vivo antioxidant analyses demonstrated that the pepper extract (170 μg/mL) decreased the damage promoted by H2O2 in Saccharomyces cerevisiae cells. Fish balls were prepared using different concentrations of pepper (0.0%, 0.5%, 0.75%, 1.0%) to investigate its antioxidant effect during frozen storage. Biquinho pepper effectively reduced the formation of cholesterol oxides and preserved essential fatty acids, mainly in samples containing 1.0% of pepper. Moreover, this treatment was more efficient than sodium erythorbate (p < 0.05), which was used as standard. The kinetics of cholesterol oxidation was also determined, showing that both cholesterol degradation and cholesterol oxides formation fit a first-order kinetic model (R2 > 0.8).

Pemberdayaan Santri dan Masyarakat Sekitar Pondok Pesantren Rhaudul Ulum Sakatiga, Ogan Ilir Melalui Diversifikasi Produk Perikanan

Diversification of fisheries product processing is a way of processing raw materials into final products that have various types. Fish raw materials can be processed into various products such as fish crackers, fish nuggets and fish balls. The product manufacturing training activity at the Rhaudaul Ulum Sakatiga Islamic boarding school went well, the students and the surrounding community were enthusiastic about the training in making fishery diversification products. Diversified fishery products made include mackerel fish balls, catfish nuggets and cork fish crackers. Participants' interest was shown by the participants actively asking questions and participating in demonstrations and actively participating during the training process.

The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process

The present study sought to investigate the effects of freeze-thaw (F-T) cycles and cooking process on the quality attributes of the stuffed fish balls to address its juiciness loss in terms of water and oil migration and microstructural changes. The results showed no significant changes in water and oil migration from the fillings to the outer surimi gel during the F-T cycles, while the water holding capacity decreased significantly and thaw loss increased with the increase of F-T cycles. The sectional observation revealed that after F-T cycles treatment, cooking caused a significant decrease in the moisture content of the fillings and oil-water migration from the fillings to the outer surimi gel to different extents. However, oil migration was less than water migration, suggesting that water migration played a major role in juiciness loss. Additionally, the low field nuclear magnetic resonance and microstructure analysis results showed that the ice crystals sizes and water mobility increased with multiple F-T cycles treatments. Compared with the F-T period, the water loss in the fillings of the stuffed fish ball subjected to F-T cycles was significantly higher during the cooking process, resulting in less juiciness.

Antibacterial Activity of Bacteriocin from Pediococcus pentosaceus Strain 2397 and Application as Biopreservative for Fishballs

Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purposes of this study were to evaluate the nitrogen, carbon, and Tween sources on the growth and antimicrobial activity of bacteriocin of P. pentosaceus strain 2397 and to assess the quality of fish balls preserved with bacteriocin from P. pentosaceus strain 2397 during initial storage at freezing temperature in –18 °C. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e. bacteriocin concentrations (0, 0.15, 0.30, 0.45, and 0.60%) and storage time (0, 3, 6, and 9 d). Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT) at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. The data showed that the addition of various nitrogen, carbon, or Tween sources did not significantly (p &gt; 0.05) affect the growth of P. pentosaceus strain 2397. The addition of peptone, beef extract or ammonium sulfate, lactose, or Tween 80 into the de Man, Rogosa, and Sharpe broth (MRSB) significantly (p &lt; 0.05) increased the bacteriocin antimicrobial activity of strain 2397 against E. coli. Using 0.60% bacteriocin produced fish balls according to the quality standard of fish balls and maintained the quality of fish balls during initial storage for 9 d at freezing temperatures.

Analysis of Consumer Preferences in Selecting Processed Fish Products (Case Study in Bendungan Hilir Market, Central Jakarta, Indonesia)

At the moment, there has been minimal research on consumer preferences for purchasing processed fish products, with this study aiming to discover how consumer behavior affects the purchasing decision towards processed fish products. The purpose of this study is to examine processed fish products that are popular among Jakarta Indonesia consumers, as well as the factors that influence their purchasing decisions at Bendungan Hilir Market in Central Jakarta. the study used the method of descriptive analysis by observing Packaging color, type of packaging, product color, taste, and price. Validity and reliability tests were performed on the questionnaire. The characteristics of respondents and consumer behavior were analyzed descriptively, while the preferences of processed fish products, such as fish balls, jambal salted fish, shredded fish, fish nuggets, fish cake, and attributes in processed fish products that consumers will consider when purchasing processed fish products, were analyzed using Chi-Square. According to the findings, the processed fish product that became the consumer's favorite at the Bendungan Hilir Market was fish cake. Many of the factors that influenced the purchasing decision included the color of the white packaging, the color of the natural product, and the type of plastic packaging, but the most important factor in selecting products for fish balls, jambal salted fish, shredded fish, fish nuggets, and fish cake was the original taste. Fish balls and fish cake are priced between Rp. 15,000 and Rp. 20,000, while jambal salted fish, shredded fish, and fish nuggets are priced above Rp. 20,000.

KONTRIBUSI WANITA NELAYAN TERHADAP PENDAPATAN KELUARGA DI DESA WABULA KECAMATAN WABULA KABUPATEN BUTON

This study aims to: Knowing (1) The income of fishermen's families in Wabula Village, Wabula District, Buton Regency. (2) The contribution of women fishermen to family income and compare the magnitude of the contribution from fishery and non-fishery in Wabula Village, Wabula District, Buton Regency. (1) This research was conducted in Wabula Village, Wabula District, Buton Regency which was carried out in February- May 2021 with a total of 45 respondents, these respondents were determined by census. Data analysis in this study used a descriptive method which was processed using household income, fishermen's income and the income contribution formula of fishermen women. The results showed (1) the income of the fishermen's family in Wabula Village, Wabula District, Buton Regency who worked as: a) Seafood seller was Rp. 18,124,651/month; b) Processing fish into fish balls Rp 9,091,023/month; c) Processing fish into fish dumplings amounting to Rp. 6,633,265/month; and d) Buton woven fabric maker Rp. 9,965,195/month. (2) The highest contribution of women fishermen in Wabula Village, Wabula District, Buton Regency is obtained from the fishery sector, which is obtained from working as a seller of seafood, processing fish into fish balls, and processing fish into dumplings. Meanwhile, the lowest contribution of fisherwomen in Wabula Village was obtained from the non-fishery sector, namely from the results of fisherwomen working as Buton woven fabric makers.

Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products

Anthocyanins can be used as a pH-sensitive material to indicate freshness of packaged meat products, which can nevertheless be easily degraded, the pigments should be encapsulated in an appropriate matrix. In this study, raspberry anthocyanins were proposed as a novel freshness indicator and were incorporated into low-acyl gellan to improve its stability. Chitosan was used to form an outer layer of a double-layer indicator film. The results showed that the anthocyanin had response to the change of pH value, the double-layer indicator film had strong mechanical properties, low water vapor permeability and good structural compatibility, and the stability of raspberry anthocyanin was improved. To explore the applicability of the developed film system, pork patties and fish balls were selected as test meat products. Back propagation artificial neural network model was established using color of the films as the input and total volatile nitrogen (TVB-N) content as the output. TVB-N contents of pork patties and fish balls increased to spoilage levels after 6- and 3-day storage at 4 ℃; color of the films changed from pink to brown and finally to dark green as storage proceeded. Neural network model well predicted the freshness of packaged meat products based on color change of the films, with R2 of 0.94–0.98.

Production and Quality Assessment of Value-added Fast Foods by Using Low-cost Fish in Bangladesh

This study was conducted to increase the perception of low-priced aquaculture fish by value addition and to evaluate the sensory, nutritional, and microbial quality of resulting products. Thai-Pangus was used as raw materials to prepare value added products such as fish ball, fish burger and fish singara and it was formulated by adding different ingredients with fish minced followed by cooking. Proximate composition of the prepared value-added products was determined to assess the nutritional quality. A panel of 10 members conducted sensory assessments of the products. Standard plate count method was used to estimate bacterial count. The highest moisture (65.29±0.38) and crude lipid (7.91±0.24) percentage were reported in fish ball, while highest (crude protein (19.13±0.37) percentage was estimated in fish burger (P&lt;0.05). There was no significant (P&lt;0.05) difference in ash content of the products. In both room and refrigerated storage temperatures, the bacterial count of all the products increased significantly as the storage time increased. Initial sensory scores of all fresh products were maximum but with the progress of storage period all the sensory qualities of the products were decreased especially at room temperature. However, refrigerated temperature (4°C) kept all the products' quality stable.