Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Abstract

Aim: The present study was conducted to analyze the effect of fortification of various variants and combinations of barley flour and pea flour on the quality traits of fish balls. Methodology: The technical programme was formulated to evaluate and assess the quality traits of low sodium fish balls incorporated with barley and pea flour. The product was developed by replacing ten percent of lean fish flesh (wt/wt) with three different variants and combination of barley flour and pea flour in the following ratios: 20:25, 50:50 and 75:25. The control samples were prepared by incorporating 10% refined wheat flour (wt/wt). The prepared designer emulsion based fish products were packaged hygienically under aerobic condition in 100 gauge polyethylene pouches. All the prepared products were examined for various storage quality traits in refrigerated (4±1C) condition for 21 days at weekly intervals. Results: The physico-chemical quality, emulsion uniformity and stability and uniformity, cooking yield and sensory attributes were found to be significantly (p<0.05) higher with low sodium fish ball product fortified with barley flour and pea flour in 25:75 ratio was optimum and suitable for the preparation of fish balls. The FFA, TBARS and all the microbiological profile were found to be significantly (p<0.05) inclined with the successive storage days. Interpretation: Low sodium fish balls can be optimally and suitably prepared with barley flour and pea flour in 25:75 ratio with substitution of 10% of lean fish meat (wt/wt). The developed products were found to be safe and fit for human consumption till 14th day of refrigeration storage, without adversely affecting any of its sensory qualities.