Effects of Striped Catfish and Nile Tilapia Mince Ratios on Fish Ball Quality

Jukkarin Treeinthong — 2026-02-10

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.

Wet Bulb Globe Temperature (WBGT) of Work in The Car Garage, Somdet Municipality, Kalasin Province

Anurak Pintong — 2026-01-19

This research was a cross – sectional study. The objectives were to measure and assess the wet bulb globe temperature (WBGT), heat index and workload in car garages by comparing them with standards, to compare WBGT between large and small car garages, and to study the effects of heat stress in the workplace on employees in car garages. Heat stress in the workplace was measured using a WBGT meter, with measurement methods in accordance with the standards of the management of occupational safety, health, and working environment concerning heat, lighting, and sound (B.E. 2559). The study was conducted during October to November 2018. The results showed that the large and small car garages had WBGT values of 28.68+0.70 ^๐C and 29.76+1.02 ^๐C respectively and heat index values of 34.68+1.08 ^๐C and 37.32+1.47 ^๐C respectively. The workload of employees in both car garage showed that the staff involved with engine maintenance and replacement of spare parts, car parts and assemblies had moderate workloads and the staff involved in knocking and breaking car parts had heavy workloads. The comparison of WBGT with the standard showed that the employees in all departments received WBGT levels not exceeding the standard. Comparison between garages showed that the small car garage had significantly higher WBGT than the large car garage (p-value < 0.05). Heat stress in the workplace affected both physical and psychological aspects of employees.

Kalasin University Journal of Science Technology and Innovation

Effects of Striped Catfish and Nile Tilapia Mince Ratios on Fish Ball Quality

Wet Bulb Globe Temperature (WBGT) of Work in The Car Garage, Somdet Municipality, Kalasin Province