| Abstract: | Freshwater bream (Abramis brama) minced fillets and trimmings were used to prepare fish balls canned in tomato sauce. Before canning, fish balls were boiled in 1.5% brine and/or fried in corn oil after flouring. Tomato sauce packs were heated at 115, 120, and 125°C for the time required to achieve an Fo=7.5 min. Texture measurements and sensory evaluation showed that good quality fish balls could be made from freshwater fish flesh. Sensory characteristics were influenced by pretreatment and processing conditions. Frying can lead to the production of fish balls with better flavor and odor, but tomato sauce was the major determinant of fish ball flavor and odor. Texture scores determined by sensory evaluation correlated well with instrumental readings, and tenderness and juiciness scores can be predicted from instrumental data. Panelists described canned fish balls as somewhat firm to firm, and tenderness and juiciness scores were in good agreement and highly correlated. Texture force significantly (p < 0.01) increased as processing temperature was increased. The color of fish balls was greatly influenced by pretreatment, and boiled, canned-in-tomato-sauce fish balls were superior to fried in color. Significant changes in chemical composition were observed due to pretreatment and processing time and temperature effects. |
