Physicochemical Properties of Malaysian Fish Balls
Physicochemical Properties of Malaysian Fish Balls
Date
2001
Authors
Huda, Nurul
Abdullah, Aminah
Babji, A.S
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
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
Description
Keywords
Fish balls, proximate composition, folding test
Citation
Fishery Tech 38(1):14-17