Effect of Minced White Sea Bass Meat and Kappa-Carrageenan Content on Physical and Organoleptic Quality of Gel Food from Mung Bean

Abstract

This research was to study the effect of minced White Sea Bass meat and kappa-carrageenan on the quality of gel food from mung beans. The amount of minced White Sea Bass meat in the range of 2.0-10.0% and kappa-carrageenan in the range of 0.5-1.5% were carried out using Central Composite Design experiments. The results of multiple regression analysis showed that the equation in terms of L * a * b * hardness and adhesiveness were reliable according to R² range 0.973 - 0.999 and model significance less than 0.05. The equations of cohesiveness and sensory liking scores were not satisfied for prediction. Gel food containing 50.0% mashed mung beans, 10.0% minced White Sea Bass meat, 1.0% kappa-carrageen, 2.0% sugar, 0.2% salt and 36.8% water received the highest scores in terms of taste, texture and overall liking (P <0.05).