Fish Meatballs Research Articles

Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18 ºC under air or vacuum

In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18 oC for 180 days. All samples total viable counts (TVC), the total volatile basic nitrogen (TVB-N) content, free fatty acid analysis (FFA), thiobarbituric acid (TBA) values increased significantly (p<0.05), while sensory attributes decreased during storage. It was determined that the amounts of TVB-N and TBA during storage period in fish meatball samples did not exceed the consumption limit value. At the beginning of storage, fish balls samples were more appreciated sensory point of view, but the level of appreciation was gradually decreased later. Use of vacuum packaging in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05). In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at -18 oC protected their consumable quality up to 6 months. Keywords: Alburnus mossulensis, balls, quality properites, shelf life

Peningkatan Mutu Sumber Daya Manusia melalui Pelatihan Budi Daya Rumput Laut dan Berbagai Makanan Olahannya, serta Pengelolaan Terumbu Karang Guna Peningkatan Potensi Daerah Menuju Kemandirian di Kec. Laonti Kab. Konawe Selatan

This program was carried out in the Tambolosu and Rumbi-Rumbia villages which is a coastal village in district of South Konawe. As a coastal village communities would have been very different characteristics with the majority of the land village. It is a fact that the majority of people in these villages are working as fishermen, so they financial life is dependent on the fishery resources. Meanwhile the high potential of coastal resources are not comparable with the quality of human resources. The purposes of these service community are to enhance participation of target community to make a coastal and marine resources management, namely, coral reefs, sea grass, and fish. The second aim are for Halu Oleo students who joint in this program for make problem solving in the society with related with they college material. There are four programs was done, namely seaweed cultivation by using long line methods, restoration of coral reefs through artificial reefs and coral transplants, and the last program is manufacture of processed food made from seaweed and fish (seaweed chips, fish meatballs, legs dragon, and cendol seaweed ice. The method used observation and experimentation, analysis techniques using qualitativede scriptive method. The Results of the community services by Halu oleo lecturer are the level of community participation is in the high level in both villages as the target society. Participation of the target society were also seen with the good cooperation with students for example for determining site selection and placement in the waters for artificial reef and coral transplantation. In addition both villages of target by fisheries and marine sains faculty will be a “village built” to sustainability in order to achieve public welfare activities.

IDENTIFIKASI Listeria spp. PADA PANGAN JAJANAN BERBASIS IKAN DI KOTA BOGOR

L. monocytogenes contamination in processed food, especially fish-based snack, may results from contaminated raw materials, underprocessed or recontamination. The aims of this study were to identify the presence of Listeria spp. especially L. monocytogenes by PCR method and biochemical methods, as well as calculate the prevalence of Listeria spp. in fish-based snack food in Bogor. This study was conducted of 4 steps: (1) determination of L. monocytogenes’s DNA limit detection, (2) sample preparation, (3) identification of L. monocytogenes with real-time PCR, and (4) identification of Listeria spp. with biochemical methods. The results showed that DNA detection limits of L. monocytogenes in fish meatball and otak-otak were at 8.3x102 and 2.9x102 CFU/g, respectively. The study on 65 samples indicated that contamination of L. monocytogenes was not observed, but other species of Listeria spp., namely L. grayi and L. innocua, were found. The prevalence of L. grayi and L. innocua in siomay was at 5.9%, while the prevalence of L. grayi in shrimp meatballs, fish meat balls, fried meatballs was at 8.3, 9.1, and 50%, respectively. Furthermore, L. innocua from takoyaki samples with a prevalence of 20% was observed.

Hedonic and Word Association Techniques Confirm a Successful Way of Introducing Fish into Public School Meals

AbstractThis study aimed to evaluate the acceptance of fish meatballs introduced into the lunch of 132 6‐ to 14‐year‐old students at a public school in Brazil. Responses were obtained using a seven‐point facial hedonic scale and the word association method was used to determine children's cognitive perception of the product. We used multinomial logistic regression to evaluate the effects of age and gender on the acceptance of fish meatballs and established a predictive model for different acceptance levels. The technique known as correspondence analysis was used to verify the relationship between the acceptance rates or student's age with the terms that emerged during the word association. Results showed that age was significantly and inversely correlated with the acceptance of fish meatballs. The cognitive evaluation of the word association results through the word association technique demonstrated that the preferences of the younger students are given by the appearance of the fish meatballs, and, in as they grow older, their cognitions become more abstract. We found that the word association can be effectively used for cognitive assessment in children, and fish meatballs proved to be a potentially accepted food in school meals of the Brazilian public education.Practical ApplicationsFish is considered as a high nutritional value food in the diet. However, it has low acceptance among children. Therefore, it is necessary to identify the attributes and insights that lead the children to accept a fish‐based product.

UTILIZATION OF EUCHEUMA COTTONII AND EUCHEUMA SPINOSUM FLOUR IN NARROW-BARRED SPANISH MACKEREL MEATBALLS

Narrow-barred Spanish mackerel (Scomberomorus spp.) is a species of fish that is widely preferred due to its high potential and economical value. This research is aimed to utilize seaweed (Eucheuma cottonii and Eucheuma spinosum) to increase iodine and dietary fiber content of fish meatballs to help fulfill the daily needs of Indonesians. The first stage of this research was conducted to determine the best type and concentration of seaweed flour to be added to the fish meatballs dough. A series of seaweed flour addition concentration employed in this research are 1, 2, 3, 4, and 5% for each type of seaweed separately. Several factors put into consideration when selecting the best seaweed addition concentration were moisture content, texture, and organoleptic tests (scoring and hedonic). Through moisture content, gel strength, and organoleptic analysis, 2% Eucheuma cottonii was chosen to be added. Second stage of this research was conducted to compare the chosen meatball with control. The chosen fish meatball has better profile of moisture, fat, ash, carbohydrate, dietary fiber, and iodine content compared to control. Dietary fiber and iodine content analysis showed that the chosen fish meatball contain 0.0046% dietary fiber and 102 mcg/100g iodine. Keywords: Narrow-barred Spanish mackerel, Eucheuma cottonii, Eucheuma spinosum, iodine content, dietary fiber

KAJIAN POTENSI WIRAUSAHA PEREMPUAN DI WILAYAH PESISIR KECAMATAN SANGA-SANGA KABUPATEN KUTAI KARTANEGARA

The aim of study was to search the potency of women’s entrepreneurship in the coastal communities of Sanga-Sanga Sub-district, Kutai Kartanegara District. The study was conducted by using survey method, i.e. direct observation and interviews with coastal community informants, especially women. Data were analyzed by descriptive and financial analysis. The results showed that fishery businesses in the research area are concentrated on fishing, fish culture and processing of fishery products activities. Fish processing activities done by women in the studied area involve ‘amplang’, crackers, and fish meatballs business. The potency of coastal women's entrepreneurship include the usage of free time to work for family income addition, personal development to create more productive business, and the division of time between taking care of the household members and conducting productive activities.

Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage

The effects of annatto (0.1 g/100g) and coriander (0.5 g/100g) were assessed against lipid oxidation in white hake meatballs cooked in boiling water (95 ± 1 °C) for 30 min and stored at -18 °C for 120 d. The fatty acids (FA) and the nutritional quality, cholesterol, cholesterol oxides, thiobarbituric acid reactive substances (TBARS) values, and conjugated dienes were analyzed to follow the course of oxidation. Annatto and coriander were efficient in the control of lipid oxidation, also preserving the essential FA. At 120 d of storage, the eicosapentaenoic acid (EPA) concentration decreased respectively by 43%, 32%, 12%, and 9% in the control, coriander, annatto, and annatto + coriander patties. For docosahexaenoic acid (DHA), these concentrations decreased, respectively, 44%, 30%, 11%, and 7%, revealing a probable synergistic effect among the antioxidant compounds present in both spices. On the other hand, annatto and coriander were not able to act protecting the meatballs against lipid oxidation when they were cooked, also not exerted any effect in the cholesterol oxidation. Spices, especially coriander and annatto, can be an alternative to substitute synthetic additives with antioxidants to prevent loss of important unsaturated fatty acids (UFA) in fish meatballs during frozen storage for 120 d. The maximum effect was observed when 0.5% coriander and 0.1% annatto were used in combination. Cooking did not induce the formation of cholesterol oxides, compounds that can cause more health damages than cholesterol itself; however, during storage the cholesterol oxides levels presented a little increase regardless of spice addition.

Effect of some physical factors on the viability of third-stage Gnathostoma binucleatum larvae.

To diminish the risk of transmission to humans of advanced third-stage larvae (A3L) of Gnathostoma binucleatum in fish foods, we evaluated the effects of some physical factors on larval viability. A3L protected within fish meatballs were subjected to freezing, refrigeration, boiling, dry heat, and immersion in lemon juice. By freezing, larvae were killed in 48 h, by refrigeration after 30 days, by boiling in 4 min, and by broiling for 60 min. By lemon juice immersion (pH 2.5), encysted larvae were killed after 5 days and nonencysted larvae in 7 h. Results show that freezing fish at -10 to -20°C for 48 h, or cooking fish by frying, boiling, or broiling, will prevent transmission of G. binucleatum. Furthermore, results dispel the popular myth that lemon juice kills encysted larvae in fish.

Ingestion — Associated adverse events necessitating pediatric ICU admissions

To review the pattern of food-associated pediatric intensive care unit (PICU) admissions. A retrospective chart review was conducted to analyse the pattern of food-associated PICU admissions at a teaching hospital between January 2004 and May 2007. Ten cases (7 boys and 3 girls, aged 9 month to 11.7 year) were identified. One girl developed progressive generalized urticarial rash and anaphylactic shock following consumption of bird nest drink. A boy presented with the classic triads of acute onset altered mental state, respiratory depression and small pupils following consumption of a bottle of presumed "green tea", which was subsequently found to contain methadone. In the remaining 8 cases, dried mango, peanut, peanut-shell, fishmeat ball, pork chop, bread and bone were the culprits, impacting in the airway or oesophagus. All but one patient had short ICU stay (<or=3 days). Ingestion-associated adverse events can be protean and may necessitate PICU admissions. All age groups can be affected. Solids are usually associated with symptoms from local obstruction or suffocation, while fluids may be associated with systemic manifestations. Presentations were generally acute, dramatic and unmistaken. The majority of patients made prompt and uneventful recovery and had short PICU stay.

Effects of Addition of Egg White or Potato Starch on Texture of Fish Meat Ball

Effects of Addition of Egg White or Potato Starch on Texture of Fish Meat Ball