2001

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Physicochemical Properties of Malaysian Fish Balls
(Society of Fisheries Technologists (India)Cochin, 2001) Huda, Nurul; Abdullah, Aminah; Babji, A.S
A total of 10 brands of Malaysian fish balls were analyzed for physiochemical properties like colour, cooking effect, proximate composition and texture (folding test). Results showed that there was a wide variation in the amount and types of ingredients used in producing the different kinds of fish balls. The weight of samples analyzed ranged between 6.25 - 15.14 g with price varying from US $ 1.97-3.62/kg. The colour value for lightness (L) of fish ball varied significantly (p<0.05), ranging from 62.14-76.85. Different brands of fish balls exhibited different cooking effect, which ranged between -11.06% and +8.21%. All samples showed AA grade in folding test, which indicated that the texture of fish balls was acceptable to consumer