Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of meat byproducts. Approximately 10% P. hypophthalmus discarded after production fillets. This study aimed to develop balls from fishmeat byproduct fillet then investigated effect cooking methods and preservation time on alteration its texture, brightness, total bacterial count (TBC). raw material, minced were analyzed pH, protein, fat, moisture contents. protein content in reached 7.35% increased 37.14% completion processing stages finished product. Blanching 4 minutes at 90°C steaming 100°C resulted good texture brightness balls. However, a more effective reduction was observed during blanching process. Fish preserved by freezing -40 °C 42 days still maintained stable brightness. TBC significantly 7 days, conversely A finding stability when continued days. utilization use by-products industry contribute improving economic value aquaculture industry.