Characteristics of Fishball on Various Concentration of Carrageenan From Different Harvest Time of Kappaphycus Alvarezii

Abstract

Objective: This paper investigates the effect of carrageenan from various harvest times on fishball characteristics. The harvest time consists of three different periods (40 days, 45 days, and 50 days) from Bontang Coastal, East Kalimantan, Indonesia.
 Methods: The carrageenan fortified to fishball used two concentrations that were 0.25% and 0.5%.The proximate analysis, including moisture, ash, protein, fat, and carbohydrate, showed significantly different (p < 0.05). The texture analysis showed that there was significantly different (p > 0.05).
 Results: The fishball adding carrageenan from different harvest time of seaweed also had a significantly different of sulfate content and crude fiber content (p < 0.05). The lowest water activity obtained on the fishballs adding 0.25% carrageenan from 50 days ages harvested.
 Conclusions: In this research, the fishball adding 0.25 carrageenan from 50 days ages was the best treatments based on the highest of protein content and the lowest of water activity.

Effects of Pangasius (Pangasius hypophthalmus) and Skipjack Tuna (Sarda orientalis) mince blend on the quality of fish products: Ways to utilize resources and nutrition in Bangladesh

“…with DW, 0.1% NaCl, and CaCl 2 solution (p < .05). However, there was comparatively lower protein content observed in mackerel fish ball (13.40%-15.23%) (Asikin et al, 2020) and Indian mackerel fish ball (12.94%) (Alkuraieef et al, 2020) than the current study. The fish species in this study contains higher protein in its raw state and that might result in higher protein in the mince-blend fish ball.…”

“…Several studies report that fish ball is an important mince/surimibased value-added fish product (Affandi et al, 2019;Alkuraieef et al, 2020;Chowdhury et al, 2017;Ibrahim, 2015;Asikin et al, 2020;Zhao et al, 2019). Among the foods that are "ready to eat" or "ready to cook," fish ball is a popular and tasty value-added fish product (Dutta, 2009).…”

“…Washing can be done with different types of salt solution. The function of salt in the solution is to help solubilize myofibrillar proteins to improve gel formation (Niwa, 1992;Okada, 1986). When the protein unfolds, sodium cation interacts with the anionic groups on several amino acids.…”

“…Currently, value‐added mince/surimi–based fish products could meet the existing nutritional demands of consumers and contribute to the benefits of fish‐processing industries of Bangladesh (Nowsad et al., 2000 ). Several studies report that fish ball is an important mince/surimi‐based value‐added fish product (Affandi et al., 2019 ; Alkuraieef et al., 2020 ; Chowdhury et al., 2017 ; Ibrahim, 2015 ; Asikin et al., 2020 ; Zhao et al., 2019 ). Among the foods that are “ready to eat” or “ready to cook,” fish ball is a popular and tasty value‐added fish product (Dutta, 2009 ).…”

Effects of origin and harvest period on characterisation, structure and antioxidant activity of polysaccharides derived from Porphyra haitanensis

“…Several researches also demonstrated that the chemical composition of seaweeds (such as sulphate content, molecular weight and 3,6‐anhydrogalactose) varies with ecological conditions (Asikin et al ., 2020; Yu et al ., 2021). The change of harvest geographical location and season can promote or inhibit the biosynthesis of chemical components in seaweeds, which leads to the variety of antioxidant activity of polysaccharides (Monteiro et al ., 2021).…”