Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents

The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature at -28 °C for air-blast freezer, at -100 °C in the liquid nitrogen and the standard house freezing were done at -18 °C. The air-blast had the freezing rate of 11.82-20.84 cm h -1 while those frozen by liquid nitrogen had the freezing rate of 13.36-22.38 cm/h and standard house freezer held lower freezing rate (7.15-8.02 cm h -1 ). Texture profile analysis results showed that ubi badak's flour gel was harder, sticky, gummy and chewy than that of wheat and banana's flour gels. The proximate analysis revealed that wheat flour had higher protein and moisture content compared to banana and ubi badak flours.