Subscribe Now Subscribe Today
Research Article
 

Ingredients, Proximate Composition, Colour and Textural Properties of Commercial Malaysian Fish Balls



Nurul Huda, Yap Hui Shen, Yong Lin Huey and Ratna Sari Dewi
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

Fish balls are the popular value-added products in Malaysia. This study was carried out to determine quality characteristic associated with fish balls available in Malaysia markets. A total of six brands of Malaysian fish balls were collected, recorded and analyzed for list of ingredients and some physicochemical properties which include proximate composition, color and texture (folding test and Texture Profile Analysis). The results showed that there was a wide variation in the types of ingredients used in producing of fish balls. The study also reveals that there is a new trend of using surimi as substation for fish meat in Malaysian fish balls production. The price of currently fish balls varying from US$ 1.29-2.78/kg, respectively. The proximate composition from different brands of fish balls analyzed were found to be significantly different (p<0.05). The moisture, protein, fat, ash and carbohydrate contents of fish balls samples varied between 73.80-88.71%, 7.54-9.89%, 0.13-1.75%, 1.61-3.40% and 1.17-13.58%, respectively. The color value for lightness (L), redness (a) and yellowness (b) of the fish balls also significantly different (p<0.05), ranging from 69.61 - 77.96, -2.02 - 0.33 and 15.66 - 19.70, respectively. All of samples of fish balls showed AA grade of folding test which indicated that the texture of fish balls were acceptable for consumer preference. This result showed that Malaysian fish balls produced from different manufacturers were different in ingredient used, chemical composition and color, however these differences was not effect to the folding test of the samples.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

Nurul Huda, Yap Hui Shen, Yong Lin Huey and Ratna Sari Dewi, 2010. Ingredients, Proximate Composition, Colour and Textural Properties of Commercial Malaysian Fish Balls. Pakistan Journal of Nutrition, 9: 1183-1186.

DOI: 10.3923/pjn.2010.1183.1186

URL: https://scialert.net/abstract/?doi=pjn.2010.1183.1186

REFERENCES
1:  AOAC., 2000. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA.

2:  Bourne, M.C., 1978. Texture profile analyis. Food Technol., 32: 62-66.

3:  Huda, N., A. Aminah and A.S. Babji, 2000. Physicochemical properties of Malaysian fish balls. Fishery Technol., 38: 14-17.
Direct Link  |  

4:  Lanier, T.C., 1992. Measurement of Surimi Composition and Functional Properties. In: Surimi Technology, Lanier, T.C. and C.M. Lee (Ed.). Marcel Dekker, New York, USA., ISBN: 0824784707, pp: 123-163.

5:  Park, J.E., 2005. Surimi Seafood: Products, Market and Manufacturing. In: Surimi and Surimi Seafood, Park, J.E. (Ed.). Marcel Dekker, New York, pp: 375-434.

6:  Park, J.W. and T.M.J. Lin, 2005. Surimi: Manufacturing and Evaluation. In: Surimi and Surimi Seafood, Park, J.W. (Ed.). 2nd Edn., CRC Press, Florida, ISBN: 0824726499, pp: 33-106.

7:  Yu, S.Y., 1994. Effect of washing treatment on the quality of Nemipterus tolu fishballs. ASEAN Food J., 9: 111-115.
Direct Link  |  

8:  Yu, S.Y. and S.B. Yeang, 1993. Effect of Type of Starch on the Quality of Fish Balls. In: Development of Food Science and Technology in Southeast Asia. Liang, O.B., A. Buchanan and D. Fardiaz (Eds.). IPB Press, Austria, pp: 325-332.

9:  Serdaroglu, M., G. Yildiz-Turp and K. Abrodimov, 2005. Quality of low-fat meatballs containing legume flours as exterders. Meat Sci., 70: 99-105.
CrossRef  |  

©  2020 Science Alert. All Rights Reserved