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Biochemical, Nutritional, and Microbiological Attributes of the Value‐Added Fish Balls Derived From Little Tuna ( Euthynnus affinis ) in Perspective of Greater Utilization of Marine Cuisine in Bangladesh
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Biochemical, Nutritional, and Microbiological Attributes of the Value‐Added Fish Balls Derived From Little Tuna ( Euthynnus affinis ) in Perspective of Greater Utilization of Marine Cuisine in Bangladesh
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Biochemical, Nutritional, and Microbiological Attributes of the Value‐Added Fish Balls Derived From Little Tuna ( Euthynnus affinis ) in Perspective of Greater Utilization of Marine Cuisine in Bangladesh
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Journal Article
Biochemical, Nutritional, and Microbiological Attributes of the Value‐Added Fish Balls Derived From Little Tuna ( Euthynnus affinis ) in Perspective of Greater Utilization of Marine Cuisine in Bangladesh
2025
Overview
This research was aimed at utilizing available resources and evaluating the effectiveness of value‐added metrics for fish‐based products, such as fish balls made from various types of fish mince and small tuna (Euthynnus affinis). The fish balls were stored using two distinct approaches: deep freezing (−18°C) for 60 days and refrigeration (4°C). The gustatory approach and the AOAC method were used to gauge the nutritional content and aesthetic effectiveness of the fish products, respectively. The deep‐frozen samples exhibited improved crispness compared to those stored in the refrigerator. Deep‐frozen fish balls had substantially lower pH, total volatile base‐nitrogen (TVB‐N), trimethylamine nitrogen (TMA‐N), and histamine concentrations during the storage period ( p < 0.05) than chilled fish balls. Salmonella species were not detected during the diagnostic process, while the Escherichia coli plate count in the deep‐frozen fish balls significantly decreased to just under 10 5 cfu/g. Fish mince‐based value‐added seafood products could help Bangladesh utilize its resources more efficiently and contribute to maintaining sustainable food production. Furthermore, minimal adverse nutritional effects were observed, and the tuna fish balls remained safe for consumption after storage at −18°C for 60 days.
