Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

Yıl 2022, Cilt: 20 Sayı: 3, 199 - 210, 11.10.2022

Qhaironessia H. Ajık-cerbas Rosita T. Jumdaın Albaris B. Tahıluddın

https://doi.org/10.24323/akademik-gida.1186575

Cited By: 3

Öz

Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p<0.05). Therefore, Formulation C was chosen for further analyses. It was found that the formulated crab ball had a higher acceptability than the commercial squid ball (p<0.05). Shelf-life testing revealed that the frozen formulated crab balls could last more than 35 days due to their consistent high to moderate general acceptability scores. This study suggests that blue swimming crab (P. pelagicus) can be used as an alternative raw material for fishery meatball preparation.

Anahtar Kelimeler

Acceptability, Crab ball, Blue swimming crab, Portunus pelagicus, Sensory attributes

Teşekkür

The authors are grateful to Joana Joy A. Saclot, Mujaiyon Esmola, Qhurdee N. Hapid, Jainal P. Akrim, Cheryl Gay M. Omamalin for their assistance during the experiment, and to Maria Liza B. Toring-Farquerabao for the map.

Mavi Yüzen Yengeçten (Portunus pelagicus) Yeni Formüle Edilmiş Yengeç Köftelerinin Kabul Edilebilirlik ve Raf Ömrü Testi

Öz

Balık, karides ve kalamar gibi su ürünlerinden yapılan köfteler, Asya'nın popüler sokak yemekleri arasında yer almaktadır. Bu sokak gıdalarına yönelik artan talebi karşılamak için, balıkçılık ürünlerinden yeni köfteler geliştirmeye/formüle etmeye ihtiyaç vardır. Bu nedenle, bu çalışmada, mavi yüzen yengeçlerden (Portunus pelagicus) elde edilen yengeç köfteleri üç formülasyon (et ve bağlayıcı oranı) kullanılarak formüle ve standardize edilmiştir: Formülasyon A (50:50), Formül B (60:40) ve Formül C ( 70:30). Tat, renk, doku (sululuk ve çiğnenebilirlik) gibi duyusal nitelikler ve üç formülasyonun genel kabul edilebilirliği panelistler tarafından değerlendirilmiştir. Seçilen formülasyon, raf ömrü testi ve mevcut ticari kalamar köftesiyle karşılaştırma açısından ayrıca analiz edilmiştir. Formüle edilmiş yengeç köftelerinin uygulanabilirliğini belirlemek için tüketici testleri de yapılmıştır. Sonuçlar, formülasyon B ve C'nin en yüksek genel duyusal nitelik puanını aldığını ortaya koymuştur (p<0.05). Bu nedenle, ileri analizler için Formül C seçilmiştir. Formüle edilen yengeç köftesinin ticari kalamar köftesinden daha yüksek kabul edilebilirliğe sahip olduğu bulunmuştur (p<0.05). Raf ömrü testi, donmuş formüle edilmiş yengeç köftelerinin tutarlı yüksek ve orta genel kabul edilebilirlik puanları nedeniyle 35 günden fazla dayanabileceğini ortaya koymuştur. Bu çalışmada, mavi yüzen yengecin (P. pelagicus) balık köftesi yapımında alternatif bir hammadde olarak kullanılabileceği belirlenmiştir.

Anahtar Kelimeler

Kabul edilebilirlik, Yengeç köftesi, Mavi yüzen yengeç, Portunus pelagicus, Duyusal özellik

Kaynakça

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