Physicochemical Properties of Malaysian Fish Balls

Nurul Huda; Aminah Abdullah; Babji A.S.

doi:10.56093/ft.v38i1.18124

Authors

Nurul Huda School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia
Aminah Abdullah School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia
Babji A.S. School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia

https://doi.org/10.56093/ft.v38i1.18124

Keywords:

Fish balls, proximate composition, folding test

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.