Chemical, textural, and sensory properties of eastern little tuna fish ball (Euthynnus affinis) with rice bran flour (Oryza sativa) substitution

Abstract

Abstract The aim of this study was to investigated the characteristic of chemical, physical, functional, and sensory properties of the fish balls with substitution rice bran flour. Substitution of rice bran flour and tapioca as fish ball fillers used in this research were 25:75, 40:60, 55:45, and 100:0 as a control. The result showed that the substitution of rice bran affected the chemical, functional, physical and sensory characteristics of eastern little tuna fish balls. The substitution of tapioca flour with rice bran flour as fillers in eastern little tuna fish ball could increase moisture, ash, fat, and protein content. In this study, antioxidant activity, vitamin E, and WHC of eastern little tuna fishballs were also increased. Texture properties (cohesiveness, chewiness, springiness) of eastern little tuna fish ball affected by the substitution of rice bran flour. Substitution of 25% rice bran and 75% tapioca flour as fillers in eastern little tuna fish ball was more acceptable than another formula. The moisture, ash, fat, protein, and total starch content of the eastern little tuna fish ball substituted 25% rice bran and 75% tapioca flour were 68, 07%; 6, 53%; 1, 47%; 38, 12%; and 41, 51%, respectively. Sensory analysis of the eastern little tuna fish ball substituted 25% rice bran and 75% tapioca flour formula showed that it had a brownish color, not-strong-fishy aroma, a slightly weaker fishy flavor, a rather strong rice bran flavor, and slightly weak texture.