Effects of Striped Catfish and Nile Tilapia Mince Ratios on Fish Ball Quality
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Abstract
This research aimed to evaluate the effects of different ratios of unwashed striped catfish mince (UW-SC) and washed Nile tilapia mince (W-NT) on the gel properties of mixed fish gels and the quality of fish balls. The mince ratios were varied at 25:75, 50:50, and 75:25 (UW-SC:W-NT) and subjected to two heating conditions: heating at 40 °C for 20 min followed by 90 °C for 20 min (40/90 °C), and heating at 60 °C for 20 min followed by 90 °C for 20 min (60/90 °C). These treatments were compared with Nile tilapia gel heated at 40/90 °C (0:100) and striped catfish gel heated at 60/90 °C (100:0). Subsequently, the optimal formulation was selected for consumer acceptance testing (100 panelists) and nutritional value analysis. The results indicated that the incorporation of UW-SC at levels of 50% or higher significantly increased hardness of mixed fish gels (p < 0.05). The mixed fish gels at ratios of 25:75 (40/90 °C) and 75:25 (60/90 °C) exhibited the highest gel strength (p < 0.05). Increasing the proportion of UW-SC tended to decrease cohesiveness, breaking distance, whiteness, and expressible water. However, sensory evaluation revealed that all mixed fish ball formulations received moderate overall liking scores, with no significant differences among treatments (p>0.05). Based on textural properties, taste, and overall liking, the formulation with a 75:25 ratio of UW-SC:W-NT subjected to the 60/90 °C heating condition was selected as the most suitable for consumer acceptance testing with 100 panelists. Consumer acceptance testing demonstrated an acceptance rate of 92% and a purchase decision of 79%. Nutritional analysis showed that mixed fish balls contain 14.81% protein, with low fat, cholesterol, and sodium contents, and was safe for consumption. Therefore, blending striped catfish mince and Nile tilapia mince at an appropriate ratio represents a promising approach for producing fish balls with desirable textural quality and high consumer acceptance.
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