Cucu Lara Tampubolon, Adhi Kusumastuti, Octavianti Paramita

Formulation, Quality Characteristics, and Research Trends of Fish Balls: A Bibliometric Study

Introduction

Formulation, quality characteristics, and research trends of fish balls: a bibliometric study. Explore fish ball formulation, quality, and nutritional value. This bibliometric study reveals research trends, additive impacts on texture & yield, and future innovation for industry.

Abstract

Fish balls are a processed fishery product that is gaining increasing attention due to their nutritional value, affordability, and acceptance across various consumer segments. This article presents a synthesis of recent research findings on the formulation, physicochemical properties, texture, sensory testing, and nutritional content of fish balls. The study results indicate that the addition of fish protein isolate (CPI/FPI), transglutaminase enzymes, and natural fillers such as tapioca, konjac, and porang can increase water holding capacity, cooking yield, and product elasticity. However, there are trade-offs in color and aroma changes that can affect consumer acceptance. Nutritionally, fish balls have been shown to have a higher protein content and a better amino acid profile than meatballs made from red meat, and have the potential to be a source of omega-3 fatty acids and functional minerals. Bibliometric analysis shows a growing research trend since 2018, although gaps remain in method standardization, the relationship between microstructure and sensory perception, and evaluation at the MSME scale. Thus, further research needs to be directed at an integrated approach that connects instrument analysis, sensory testing, and quality predictive models to support innovation, standardization, and application of research results on an industrial and MSME scale.

Review

This review article, "Formulation, Quality Characteristics, and Research Trends of Fish Balls: A Bibliometric Study," offers a timely and comprehensive synthesis of current research surrounding this increasingly popular processed fishery product. The abstract effectively conveys the multi-faceted nature of the study, covering essential aspects from formulation and physicochemical properties to nutritional content and consumer acceptance. By combining a literature review with a bibliometric analysis, the authors aim to provide a holistic overview of the state-of-the-art and identify emerging trends and knowledge gaps, which is a valuable contribution to the food science and technology landscape. A significant strength of this work lies in its detailed summary of formulation strategies and their impact on quality parameters. The abstract highlights the role of ingredients such as fish protein isolate, transglutaminase, and natural fillers (tapioca, konjac, porang) in enhancing critical attributes like water holding capacity, cooking yield, and elasticity, while also acknowledging potential trade-offs in color and aroma. Furthermore, the paper underscores the nutritional superiority of fish balls over red meat counterparts, noting their higher protein content, improved amino acid profile, and potential as a source of omega-3 fatty acids and functional minerals. The bibliometric component reveals a robust growth in research interest since 2018, reinforcing the relevance and dynamism of this product category. While presenting a thorough overview, the abstract also judiciously identifies critical research gaps that need addressing. These include the lack of method standardization, an incomplete understanding of the relationship between microstructure and sensory perception, and insufficient evaluation at the MSME (Micro, Small, and Medium Enterprises) scale. Consequently, the authors propose a clear and forward-thinking research agenda, advocating for an integrated approach that connects instrument analysis, sensory testing, and quality predictive models. This direction is crucial for fostering innovation, achieving standardization, and facilitating the successful application of research findings across both large industrial and smaller MSME contexts, thereby enhancing the product's market potential and consumer value.

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