Abstract

In this study, bay scallop was used as primary material to produce scallop meatball. In order to determine the optimum formulation of scallop meatball, orthogonal test was conducted to investigate the effect of scallop content, corn starch content, soy protein isolate content on the sensory evaluation and texture properties through factor analysis, range analysis and variance analysis. Statistical analysis of the results showed that, in the trial-level range, the optimal condition were 35% scallop, 10% corn starch and 4% soy protein isolate. Under the optimal condition, the protein, fat, salt and ash content of scallop meatball was 12.09, 4.30, 0.65% and 3.25g/100g, respectively.

Keywords:

Bay scallop, factor analysis, orthogonal, sensory evaluation, texture properties,

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Competing interests

The authors have no competing interests.

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