Fish ball processing to reduce the urea content of shark meat
1990
Fawzya, Y.N. | Basmal, Y. | Irianto, H.E. | Nasran, S.
Studies on reduction of urea content of shark meat by processing the meat into fish ball have been ended out. Two treatments were applied i.e. washing the meat in cold water and rubbing the meat with soybean flour followed by washing. As a control, the meat was processed directly into fish ball. It was found that 4 time-washing as well as rubbing with soybean flour followed by washing could reduce urea content of the processed fish ball as much as 99 percent. While fish ball processing itself could only reduce urea content of 23 percent. Organoleptical test revealed that both treatment gave higher value than that of control treatment where washing produced the highest. Other data storage test was also present and discussed.
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