Meat-to-bone ratio of Nile Tilapia (Oreochromis niloticus) in fish sticks: hedonic quality and calcium content
DOI:
https://doi.org/10.59651/cceria.v20i3.469Keywords:
Calcium content, Fish bones, Fish sticks, Nile Tilapia, Sensory qualityAbstract
Fish bones are an underutilized by-product with potential as a calcium-rich ingredient in value-added fish products. However, information regarding the appropriate meat-to-bone ratio that simultaneously improves calcium content and maintains acceptable sensory quality remains limited. Therefore, this study evaluated the effect of different meat-to-bone ratios of Nile tilapia (Oreochromis niloticus) on hedonic quality and calcium content of fish sticks. Three formulations were prepared using meat-to-bone ratios of 15:85% (P1), 25:75% (P2), and 35:65% (P3). Hedonic quality was evaluated by 25 trained panelists using a five-point scale covering appearance, aroma, taste, and texture. Calcium content was determined using a titrimetric method. Hedonic quality data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test at a 5% significance level, while calcium content was analyzed using one-way analysis of variance followed by Duncan’s multiple range test. The results showed significant differences among formulations for all hedonic quality attributes (p < 0.05). P3 had the highest appearance score (3.72 ± 1.21), whereas P2 had the highest aroma (3.64 ± 0.95), taste (2.84 ± 0.75), and texture (3.88 ± 0.88) scores. Calcium content differed significantly among formulations and increased with increasing bone proportion, from 0.61 ± 0.14% in P3 to 0.92 ± 0.07% in P1. These results demonstrate that meat-to-bone ratio influences both sensory characteristics and calcium content of Nile tilapia fish sticks. The 25:75% ratio (P2) showed the highest scores for three of the four sensory attributes evaluated, whereas the 15:85% ratio (P1) provided the highest calcium content.
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