Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Abstract

Abstract Indonesian love beef meatballs. However, beef meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. However, tilapia has a low fillet yield of 20-30%, producing 65-89% waste. The use of whole tilapia in the production of fish balls can increase the benefits of calcium- and phosphorus-rich fish by-products. Osteoporosis-prone individuals need calcium and phosphorus-rich foods. Notwithstanding, our preliminary research showed whole tilapia fish balls have a low texture; thus, adding a gelling agent (carrageenan) is necessary. Carrageenan has not been examined in whole tilapia fish balls. This study aimed to analyse whole tilapia fish balls’ sensory and nutritional qualities with 1%, 2%, 3%, 4%, and 5% carrageenan. The study used Complete Randomized Designs (CRD) with three repetitions. ANOVA and Duncan’s test were used to analyse sensory data. The results showed that more carrageenan improved the texture of the whole fish balls. Therefore, it is recommended to use 5% carrageenan to make whole tilapia fish balls chewy and dense. The ash, fat, protein, calcium, and phosphorus content of whole tilapia fish balls were higher than that of tilapia fillet fish balls, but the water content and carbohydrates were lower. Adding 5% carrageenan enhanced the water content, ash, protein, calcium, and phosphorus, reducing the carbohydrate for both whole and fillet tilapia balls. Whole tilapia fish balls had ± 9 times more calcium than fillet balls (417.23 mg/100 gr) and ± 32 times more phosphorus (231.22 mg/100 gr). The calcium and phosphorus content of whole tilapia fish balls is roughly equal to the daily recommended value of 2:1. This study suggests that by eating 250-350 grams daily, people prone to osteoporosis can meet their calcium and phosphorus levels needs.