Qhaironessia H. AJIK-CERBAS, Rosita T. JUMDAIN, Albaris B. TAHILUDDIN

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

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

Anahtar Kelimeler:

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

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

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

Keywords:

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

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