DEVELOPMENT, PROXIMATE COMPOSITION AND SENSORY EVALUATION OF FISH BALLS FROM MACKEREL (Somber scombrus)

ABSTRACT

Fish balls are a value added product made from fish. Mackerel fish was used in this study and four types of fish balls were made using different ingredient inclusions namely: Unspiced Fish Balls without Flour (USBO), Unspiced Fish Balls with Flour (USBF), Spiced Fish Balls without Flour (SFBO) and Spiced Fish Balls with Flour (SFBF). The fish balls were analyzed for proximate composition according to AOAC International (2000), and the results of the proximate analysis showed crude protein to be in the range (31.20% - 43.60%), with highest and lowest values obtained for UBSO and SFBF respectively. On the contrary, carbohydrate was significantly higher for SFBF and lowest in USBO. Ash content was between the range of 2.95% - 3.50%. The samples were also evaluated by a sensory evaluation panel of 50 persons made up of males and females from questionnaires involving a 9 point hedonic scale. The sensory evaluation results indicated that USBO ranked highest in parameters of color, aroma, taste, texture and overall acceptability. Fish balls should therefore be encouraged as a staple snack in Nigeria.