Fish Balls Research Articles

Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls

The effect of 1.0 % (w/v) sodium alginate (SA) glazing on surface frost formation and the quality of frozen fish balls in repeated freeze-thaw (F-T) cycles was studied. The optimal glazing property of 1.0 % SA solution was manifested by high transmittance, excellent water resistance, and high ice glazing rate. After seven F-T cycles, compared with the control, the ice production, thawing loss, and total volatile base nitrogen (TVB-N) value of samples with 1.0 % ice glazing decreased by 28.30 %, 21.02 %, and 27.35 %, while the chewiness and whiteness were increased by 15.02 % and 10.40 %, respectively. Moreover, compared to the control, the microstructure of fish balls glazed with 1.0 % SA was smoother and more uniform, and the ice crystal diameter was smaller. Therefore, 1.0 % SA glazing effectively inhibits the formation of ice crystals, reducing water migration and loss while minimizing damage to the meat structure, thus enhancing the quality of meat products.

Characteristics of Fish Ball Tofu as Affected by Different Species and its Flesh Concentration

Fishball tofu (FBT) is a diversification product of meatball tofu which was specially produced in Semarang Central Java Indonesia. Meatball tofu is usually made from beef. FBT is produced from fish flesh. Caharacteristics of FBT from different species with different concentration of flesh was investigated. The experimental design in this study was a factorial completely randomized design with different species (giant gourami and catfish) at varying flesh concentrations (30%, 40% and 50%). Fish species and flesh concentration had significant effect on protein and fat content of FBT (P<0.05). No difference of gel strength was observed for FBT from giant gourami and catfish at flesh concentration of 50% and 30%, respectively (P>0.05). The highest protein content (11.42%) was achieved for FBT from catfish at 50% flesh concentration and the lowest protein content (8.08%) was observed for FBT from giant gourami at 30%. FBT from giant gourami at 50% flesh concentration had the highest fat content, meanwhile FBT from catfish at 30 and 40% showed the lowest fat content. Fish species and flesh concentrations did not have significant impact on moisture and ash contents of all FBT samples (P>0.05). The moisture and ash contents of all FBT were of 69.25-71.15% and 0.59-0.86%, respectively. Different species and flesh concentration had a significant effect on the hardness, deformation and gel strength (P<0.05). The highest hardness was achieved for FBT from giant gourami at 50% flesh concentration (P<0.05). The highest deformation was attained for FBT from catfish at 30% flesh concentration and the lowest deformation was found in FBT from giant gourami with 50% flesh concentration (P<0.05). The deformation values of FBT from catfish were greater (11.4-23.73 mm) than those from giant gourami (10.33-13.9 mm). Overall, FBT from catfish are preferred than those from giant gourami.

Analyzing the Availability of Raw Materials for Sustainable Fisheries Processing in Micro-Small Enterprises in Kendari, Indonesia

This study aims to determine the status of raw material availability to support production activities to become a sustainable business. The analytical methods used were location quotients, standard deviation, and relative scale. Several micro and small-scale fish processing businesses in Kendari City such as smoked fish, dried fish, fish balls, somay, shredded fish, spicy anchovy sauce, seaweed chips, crab shell powder, and crab shell chips. All these products have the potential to be developed locally considering that Kendari City is the centre of the fishing industry in Southeast Sulawesi. The fishery products both capture and cultivation in Kendari can fulfill and support product development except for seaweed and crab shell-based products due to the availability of raw materials. Both raw materials must be imported from other regions such as South Konawe and Bombana districts. This study found that the types of fish most widely used in fish processing businesses are kite, skipjack, and tuna. Three statuses of sustainable availability were identified, namely fulfilled, moderately fulfilled, and less fulfilled. There are three categories of sustainable availability status depending on the fishery product business developed: first, fulfilled mainly for smoked fish, fish balls-somay, and shredded fish; second, less fulfilled for dried fish and spicy anchovy sambal; and finally, less fulfilled mainly for seaweed chips and crab shell powder and chips.

Bacteriocinogenic Lactic Acid Bacteria Isolated from Mangrove Sediment in Indonesia: Growth Optimization, Bacteriocin Production, and its Application in Food Preservation

The mangrove ecosystem is unique because it is located between marine and land. Little research is exploring lactic acid bacteria (LAB) from mangrove ecosystems. The LAB LG71 isolate is successfully isolated from the sediment of mangrove ecosystems on the coast of Logending, Jawa Tengah (Indonesia). In this study, we aimed to know the effect of glucose supplementation on the growth of LG71 isolate, bacteriocin production, and its application in food preservation. The characterization results showed that the LG71 isolate is Lactobacillus sp. Interestingly, the LG71 isolate is catalase-positive since this character is rarely found in the LAB group. Supplementing 0.25% glucose to MRSB medium and an incubation time of 15 hours is the best treatment for producing Lactobacillus LG71 isolate cell biomass. A 2% concentration of crude extract of Lactobacillus LG71 bacteriocins is the best concentration against Salmonella typhi both during in vitro and in vivo tests in fish balls. The addition of glucose affects the production of Lactobacillus LG71 cell biomass, and the bacteriocin derived from Lactobacillus LG71 gives increased protection against S. typhi and offers an alternative for food preservation.

PELATIHAN PENGOLAHAN IKAN SORI MENJADI PRODUK BAKSO IKAN DI DESA TALLU BANUA, MAJENE, SULAWESI BARAT

Tallua Banua Village is one of the coastal villages where the majority of the population working as fisherman. One of the highlights in Tallu Banua Village is the catch majority of fisherman namely sori fish (Trisoluris sp.). The potential of sori fish is very large, especially when sori fish is abundant during the catch season, hence it is very suitable to be developed as a raw material for making various fishery products including fish balls. The main aims of this community service activity is to provide the training for business groups to get skills and knowledge about business management based on household-scale and diversification of sori fish processing products, hence this can increase their income and welfare. This activity was carried out on Sunday, 19 June 2023 at the Beach Fish Seed Hall, Tallu Banua Village. The training participants in this PKM were the fisherman women’s groups of Tallu Banua Village. The method used is to provide material and direct practice of making fishball products. The results of this service activity show an increase in community knowledge related to procedures for carrying out a good and correct fish processing production by paying attention to SOP (Standard Operating Procedure) and SSOP (Standard Sanitation Operational Procedure), carrying out good business management including raw material management and production supporting materials, workforce management and business group financial bookkeeping as well as marketing strategy. Furthermore, with this activity the community group also gained skills in processing sori fish into value-added products, namely making sori fish meatballs starting from weeding, washing, mixing spices, boiling, to packaging. This training is very useful for fishermen women's groups in an effort to increase their income and welfare through training in processing sori fish into fish meatball products.

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Indonesian love beef meatballs. However, beef meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. However, tilapia has a low fillet yield of 20-30%, producing 65-89% waste. The use of whole tilapia in the production of fish balls can increase the benefits of calcium- and phosphorus-rich fish by-products. Osteoporosis-prone individuals need calcium and phosphorus-rich foods. Notwithstanding, our preliminary research showed whole tilapia fish balls have a low texture; thus, adding a gelling agent (carrageenan) is necessary. Carrageenan has not been examined in whole tilapia fish balls. This study aimed to analyse whole tilapia fish balls’ sensory and nutritional qualities with 1%, 2%, 3%, 4%, and 5% carrageenan. The study used Complete Randomized Designs (CRD) with three repetitions. ANOVA and Duncan’s test were used to analyse sensory data. The results showed that more carrageenan improved the texture of the whole fish balls. Therefore, it is recommended to use 5% carrageenan to make whole tilapia fish balls chewy and dense. The ash, fat, protein, calcium, and phosphorus content of whole tilapia fish balls were higher than that of tilapia fillet fish balls, but the water content and carbohydrates were lower. Adding 5% carrageenan enhanced the water content, ash, protein, calcium, and phosphorus, reducing the carbohydrate for both whole and fillet tilapia balls. Whole tilapia fish balls had ± 9 times more calcium than fillet balls (417.23 mg/100 gr) and ± 32 times more phosphorus (231.22 mg/100 gr). The calcium and phosphorus content of whole tilapia fish balls is roughly equal to the daily recommended value of 2:1. This study suggests that by eating 250-350 grams daily, people prone to osteoporosis can meet their calcium and phosphorus levels needs.

Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties

The mass and heat transfer of a plant-based fishball alternative (PFB) and the changes in physicochemical attributes within frying were researched. The effective moisture diffusivity Deff and thermal diffusivity α of PFB in deep-fat frying (DF) were larger than in air frying (AF), where the Deff and α of DF-PFB were 2.95 × 10−8 and 7.56 × 10−6 m2/s, respectively, while those of AF-PFB were 2.34 × 10−8 and 6.89 × 10−6 m2/s, respectively, indicating a more effective moisture and heat transfer in DF. The oil uptake of DF-PFB was significantly higher than fishball (FB), with the equilibrium oil content Oeq of 0.120 and 0.039 g/g, respectively; AF would reduce the oil uptake of PFB considerably (0.067 g/g). PFB had a similar trend for texture and gel strength development to FB; the hardness, chewiness, resilience, and springiness during DF developed more rapidly than in AF. Besides, DF induced a larger ΔE (total color difference) than AF, where the surface ΔE of DF-PFB was 32.25, while that of AF-PFB was 26.74. Microstructural observations illustrated that DF-PFB formed a rougher structure than DF-FB, causing more oil absorption in PFB. These results could provide a fundamental understanding of transport phenomena and physicochemical attributes of PFB during frying, demonstrating that the AF could be an alternative way to produce healthier PFB products with less oil absorption while having equal qualities.

The Value Chain Analysis in The Dried Mackerel Meatball Processing Industry

In facing the level of trade competition, every industry is required to be able to have high competitiveness in order to remain superior, this is no exception on a regional, national and even local industrial scale. PD. Karya Cipta Mandiri is a food processing industry with dried mackerel fish balls as a product. The existence of uncertainty in the company's production that comes from a lack of supply causes a decline in sales and makes the company suffer losses, this is because the company only has relationships with suppliers in only one province, namely Banten. The purpose of this study is to make an in-depth analysis of how the food processing industry for mackerel meatball products manages its activities in its corporate value chain. This is important because through value chain analysis, activities that have and have not added value to a company's competitive advantage can be identified. The analysis used includes analysis of internal conditions carried out in two ways, Resource Analysis and Capability Analysis. The next step is to assess the value chain analysis of the five main activities and four supporting activities. The research results identified two resources and two potential strength capabilities that can be used to help companies determine competitive advantage strategies, while it is known that five strategically relevant potential disadvantages have been identified to become sources of long-term competitive advantage strategies in companies, and it is explained that maintaining ties that can generate profits from the company with suppliers is essential for the company

PENGEMBANGAN PRODUK OLAHAN IKAN DI DESA TUING MELALUI PENINGKATAN KUALITAS PACKAGING DAN PELATIHAN DIGITAL MARKETING

Tuing Village is a village in Bangka Regency which is famous for its natural products in the form of sea fish. Currently, sea fish caught by the people of Tuing Village are processed into processed foods such as fish balls, pempek, and salted fish. However, the problem is that the people of Tuing Village have not properly packaged their processed marine fish products. In addition, their products have not been marketed to other areas in Bangka district. Therefore, we think it is important to provide knowledge about improving product quality and digital marketing training to the people of Tuing Village. The implementation of improving the quality of packaging and digital marketing training uses two stages, namely the preparation and implementation stages of activities. The stages of implementing the activity are divided into two, namely socialization and training activities. Results: The people of Tuing Village can understand the importance of improving the quality of packaging for their processed products. This important information is obtained as long as they participate in the socialization and training that we provide regarding the importance of the quality of product packaging to the durability of the product inside. Apart from that, the people of Tuing Village also understand the importance of marketing through digital marketing to reach more potential consumers, especially in the Bangka Belitung Islands Province. Conclusion: The conclusion of this activity is: increasing the skills of the Tuing village community in the form of using digital marketing and improving the quality of product packaging.

Diversification of Surimi-based Processed Products (Fish Meatballs) With the Addition of Madidihang Fish Bone Meal

Introduction: Natural resources in North Maluku, especially in the field of fisheries, are very abundant, therefore reliable human resource support is needed to manage them, besides that skills and technology are needed to manage these resources. Resource management requires the following strategies: (a) to intervene in the market so that fish prices remain stable in North Maluku Province; (b) to ensure continuous and sustainable availability of raw materials, a strong and resilient trading system (logistics) is needed by establishing a fisheries logistics system equipped with a fish stocking center (stocking area); (c) intervention is needed in the form of a local government policy commitment to stabilize fish prices in traditional markets; (d) expanding processed products.
 Research Purposes: This study was to produce surimi and then process it into fishball products and then carry out organoleptic tests including appearance, smell, taste and texture. The development of value-added processed products through the development of a modern processing industry that is competitive with the development of high value-added products that already have a market, for example breaded products, needs to be carried out to meet the ever-increasing consumer needs.
 Methodology: The method used in this study is to use experimental methods on a scale lab, by taking advantage of the waste of the madidihang fish bone while the goal to be achieved in this study is to produce the flour surimi of the madidihang bone with concentration (a1, a2, a3, a4 and a5) the surimi are then used for product production (fish balls). 
 Results: The results obtained in this study were to produce surimi from yellowfin meat of good quality, this was indicated when it was used for making fish balls which had very good gel strength. Another thing that resulted from this study was that the organoleptic tests including appearance, smell, taste and texture had very good values. Although the best treatment was A5 with a concentration of 3.2% yellowfin bone meal.
 Conclusion: This study indicated that fish meatballs treated with fish bone meal A5 had the highest average value for all attributes including (appearance, smell, taste and texture) and the lowest score was in treatment A1.

Effect of red algae powder on gel properties and in vitro hypolipidemic activity of fish balls

In this study, gel properties and in vitro hypolipidemic activity of fish balls with red algae powder including Porphyra and Bangia fusco-purpurea powder were investigated after frozen storage for 7 d. Water holding capacity and gel structure are important factors affecting the quality of minced fish products. The results showed that Porphyra powder at 0.5 % significantly increased water holding capacity of fish balls while Bangia fusco-purpurea powder not (p ≥ 0.05), and both Porphyra and Bangia fusco-purpurea powder enhanced protein interactions, the cross-linking of actin and gel network structure, but 1.0 % of them decreased water holding capacity, resulting the loose and irregular gel structure of fish balls with excessive aggregation partially (p < 0.05). Moreover, both Porphyra and Bangia fusco-purpurea powder higher than 0.5 % could significantly improve the bile salt binding ability of fish balls (p < 0.05), especially Bangia fusco-purpurea powder at 1.0 % also significantly increased the inhibition rate of pancreatic lipase of fish balls (p < 0.05), suggesting the enhanced hypolipidemic activity for fish balls with red algae powder. These findings indicated that surimi products with desirable gel and hypolipidemic activity can be designed by adding appropriate type and concentration of red algae powder.

Bacteria Detection Salmonella sp. in Fish Meatball Products Sold in Some Traditional Markets in Surabaya

Fish meatballs are processed fishery products that use minced fish meat or surimi of at least 40% mixed with flour, and other ingredients if needed, which undergo formation and cooking. In general, fish meat used is for example snapper, grouper and mackerel. This study aims to determine the detection of Salmonella sp. bacteria, fish balls sold in several traditional markets in the city of Surabaya and the calculation of Total Plate Count of processed fish balls circulating in several traditional markets in Surabaya. The research method used is a direct survey for sampling. The sampling location of fish balls was done intentionally or purposive sampling method. Analysis of the data to determine the Total Plate Count of Salmonella sp. bacteria in fish balls in several traditional markets in Surabaya, which is displayedin tabular form. The results showed that the detection of Salmonella sp. bacteria was positive in two samples out of a total of 10 samples. The results of the Total Plate Count (TPC) test for Salmonella sp. in the two different samples in the same area of West Surabaya, it was 2x105 CFU/gr for the first sample and 1x103 CFU/gr for the second sample.

Food safety assessment for fried meat and fish ball in Ninh Kieu district, Can Tho city

The study aims to evaluate the degree of fat oxidation and the reuse of fried oils in fried meat and fish ball products sold in Ninh Kieu District, Can Tho City. The fat content was determined in fried products, as follows: fish balls (15 - 21%), beef balls (11 -14%), and shrimp balls (15 - 23%). Because of the difference in the fat origin of the three types of fried products, the oxidation levels of these products are also different; therefore, this is possible through parameters related to the variation of fat such as acid index, peroxide index, malondialdehyde (MDA) content. The concentration of MDA was the highest in fried fish balls, and the lowest value was in beef balls. After surveying for five consecutive days, the highest concentration of MDA in fried products was obtained in the last days of the cycle (4th day). The acid value in the fried oil samples ranges from 0 - 1 mg, the peroxide index from 2 - 5.78 meq/kg, and the concentration of MDA ranges from 0.22 - 2.98 &amp;micro;mol/L. A combination of results of the degree of fat oxidation in fried meat and fish ball products and frying oils indicates that the sellers reused the oils and tended to renew them every 3 - 4 days.

PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI

Meatballs are a popular processed food product made primarily from beef, enjoyed by individuals across various age groups. In addition to beef, fish meat can also be used as a raw material for meatballs. However, the conventional production of meatballs often involves the utilization of synthetic gelling agents that pose potential health risks to consumers. This study aimed to assess the chemical, physical, and organoleptic attributes of kurisi fish balls fortified with porang flour (Amorphophallus oncophillus) as a substitute for synthetic gelling agents.. The research method used was a Group Randomized Design (RAK) comprising six treatment groups with varying proportions of porang flour 0%, 1%, 2%, 3%, 4%, and 5% with 3 replication. Analysis of variance (ANOVA) at a 5% significance level was conducted using Co-stat software to evaluate the data, followed by Polynomial Orthogonal tests to assess chemical and physical quality parameters. Organoleptic quality was evaluated using the Honestly Significant Difference test (BNJ). The findings indicated that the addition of porang flour significantly influenced water content, ash content, protein content, as well as chewiness, color, and texture assessed hedonically. However, taste and aroma were not significantly affected. Based on the results of chemical and organoleptic analysis, the best treatment of kurisi fish balls in this study was the addition of porang flour concentration by 3%, having water content (70.25%), ash content (1.54%), protein content (15.27%) and organoleptic favored by panelists.

Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier

In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95–11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.

Physical properties of long jawed mackerel fish (Rastrelliger kanagurta L.) balls with added concentration of canna starch (Canna edulis Kerr.)

Canna starch can be used in place of tapioca as a meatball filler, as fish meatballs are among the dishes that require filler. The purpose of the research was to determine the canna starch concentration that produces mackerel fish balls with the optimal physical properties. In this experiment, a completely randomized block design (CRBD) was used with a single factor, the concentration of canna starch. Seven concentrations of canna starch (w/w) were used as treatments: control with tapioca, 5%, 10%, 15%, 20%, 25%, and 30%. In this research, physical testing and fish ball production were utilized. The acquired data were analyzed statistically using the Bartlett and Tuckey test, the ANOVA test, and the High Significant Different test at the 5% significance level. The best addition of canna starch was determined to be treatment P1 (5%) with a hardness value of 277.75 N, a springiness value of 14.55 mm, and a cohesiveness value of 1.06.

Characteristics and Antioxidant Activities of Instant Fish Ball Flour from Tuna Trimmings with Addition of Various Extracts from Natural Ingredients

This study aims to determine the chemical characteristics and antioxidant activity of instant fish ball flour from tuna trimmings with the addition of various extracts of natural ingredients. This study used an exploratory method with 4 treatments, namely the addition of purple sweet potato extract, root tuber extract, carrot extract, butterfly pea extract and control. The results obtained were instant fish ball flour has protein content of about 19%, water content of about 8%, fat content of about 3%, ash content of about 1.5% and carbohydrate content of about 67-68% for all treatments. In addition, the fish ball flour obtained also had antioxidant activity of 8.47, 13.87, 25.27, 22.96, 17.64 ppm / 100 ppm for the control treatment, purple sweet potato, beetroot, carrot and butterfly pea, respectively. Overall the fish ball flour obtained has sufficient nutritional value and also functional value that can be used in the manufacture of fish balls.

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.