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<p>An otoshimi fish-ball, typically containing 70% fish mince, was reformulated by reducing the fish content to 50–30% and partially substituting it with 0–8.5% soy protein isolate (SPI) in the presence of deacetylated konjac glucomannan (KGM). This study aimed to elucidate the role of SPI in reconstructing the gel network of reduced-fish systems containing KGM, and its effects on physicochemical, rheological, structural and sensory properties. Increasing SPI levels decreased lightness (<InlineEquation ID="IEq50"> <EquationSource Format="TEX">\(L^*\)</EquationSource> </InlineEquation>) and promoted structural compactness. An increase in storage modulus (G′) indicated enhanced viscoelasticity associated with SPI-KGM network formation. At a low SPI level (4%), stronger hydrogen bonding contributed to a more porous microstructure, whereas further SPI addition increased hydrophobic interactions, resulting in a denser network. However, at 8.5% SPI, molecular interactions and viscoelasticity declined, suggesting phase separation, as supported by microstructural observations. Sensory evaluation showed no significant differences (<i>p</i> &gt; 0.05) in physical attributes, while taste and aroma declined from 5.5% SPI onwards due to soy-related flavour notes. Overall, formulations containing 40–35% fish mince and 5.5–7% SPI represent a promising range for the development of fish balls with reduced fish content.</p>

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Sustainable reformulation of fish balls: effects of soy protein levels on physicochemical, structural, and sensory properties with konjac glucomannan

  • 期刊论文

  • 发表日期：

    2026年8月3日

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  • Nizaha Juhaida Mohamad,
  • Norizah Mhd Sarbon,
  • Azizah Mahmood,
  • Nurain Nabihah Hamat,
  • Carlson Clament Galius,
  • Rashidah Sukor,
  • Hendrix Yulis Setyawan,
  • Nurul Huda

摘要

An otoshimi fish-ball, typically containing 70% fish mince, was reformulated by reducing the fish content to 50–30% and partially substituting it with 0–8.5% soy protein isolate (SPI) in the presence of deacetylated konjac glucomannan (KGM). This study aimed to elucidate the role of SPI in reconstructing the gel network of reduced-fish systems containing KGM, and its effects on physicochemical, rheological, structural and sensory properties. Increasing SPI levels decreased lightness ( \(L^*\) ) and promoted structural compactness. An increase in storage modulus (G′) indicated enhanced viscoelasticity associated with SPI-KGM network formation. At a low SPI level (4%), stronger hydrogen bonding contributed to a more porous microstructure, whereas further SPI addition increased hydrophobic interactions, resulting in a denser network. However, at 8.5% SPI, molecular interactions and viscoelasticity declined, suggesting phase separation, as supported by microstructural observations. Sensory evaluation showed no significant differences (p > 0.05) in physical attributes, while taste and aroma declined from 5.5% SPI onwards due to soy-related flavour notes. Overall, formulations containing 40–35% fish mince and 5.5–7% SPI represent a promising range for the development of fish balls with reduced fish content.