Quality Characteristics of Tuna Trim Surimi Patties with Added Carrageenan: Proximate, Sensory, and Physical Analyses
Abstract
Tuna trim is a fishery by-product with potential for processing into surimi-based value-added products. This study evaluated the effects of κ-carrageenan concentrations (0.5%, 1.0%, and 1.5% w/w; two replications per treatment) on the proximate composition, sensory characteristics, and physical quality of tuna trim surimi patties. Proximate parameters, including moisture, ash, protein, fat, and crude fiber, were analyzed according to AOAC methods. Sensory evaluation was conducted using a 5-point hedonic scale for texture, taste, color, and flavor, while physical quality was assessed using folding and biting tests. Descriptive statistics were calculated for all parameters, and differences among treatments were analyzed using the Kruskal–Wallis test (α = 0.05) because the small number of replications did not meet the normality assumption required for parametric ANOVA. The results showed that carrageenan addition did not significantly affect any proximate or sensory parameter (p > 0.05). Moisture content ranged from 60.66–63.89%, ash from 1.88–1.94%, protein from 12.27–13.05%, fat from 0.145–0.207%, and crude fiber from 5.97–6.40%. Although the sensory differences were not statistically significant, the 1.0% κ-carrageenan treatment yielded the highest mean sensory scores and the best physical quality, achieving Grade A in the folding test and a chewy texture in the biting test. In contrast, patties containing 0.5% and 1.5% κ-carrageenan tended to break during physical testing. Therefore, 1.0% κ-carrageenan represents the most promising formulation for further development of tuna trim surimi patties.
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