Textural and sensory properties of little tuna fish balls (Euthynnus affinis) arrowroot flour substitutions (Maranta arundinacea Linn.) added with sodium tripolyphosphate

Abstract

Physical properties (water holding capacity, cohesiveness, chewiness, springiness) and sensory characteristics (cohesiveness, chewiness, springiness and overall) of little tuna fish balls that substituted with arrowroot flour and added with sodium tripolyphosphate (STPP) were investigated. Substituted little tuna fish ball was added with 0%; 0.1%; 0.2%; 0.3% of sodium tripolyphosphate. Results of this study showed that the addition of sodium tripolyphosphate increased water holding capacity, cohesiveness, chewiness, and springiness parameters with respect to better textural properties of substituted little tuna fish balls (p<0.05). Sensory evaluation test showed that overall, substituted little tuna fish balls with 0.1% addition of STPP were the most favored by panelists. Water holding capacity, cohesiveness, chewiness, and springiness parameters of substituted little tuna fish balls added with 0.1% of STPP were increase up to 4.7%, 9.1%, 8.6%, and 2.0%, respectively. The multiple comparison tests showed that color, odor, flavor parameter of substituted little tuna fish balls added with sodium tripolyphosphate were relatively the same level.