Utilization of yanang (Tiliacora triandra) leaf extract in fishball production fromsilver barb (Barbonymus gonionotus)

Yanang (Tiliacora triandra) leaf extract (YLE) contained valuable dietary fibers and bioactive components. Silver barb (Barbonymus gonionotus) fish was a native fish in Dong Nai River, Vietnam. This fish had numerous bones; therefore, it is often utilized as scraped meat. In this research, YLE in different proportions (2.5, 5.0, 7.5, 10.0 g/kg) was incorporated into fishballs prepared from the scraped meat of silver barb to verify its effectiveness on the physicochemical and microbial characteristics of fishballs in cool storage. The 1st control fishball (CFB1) was also prepared by adding 2.5 g/kg tapiocamodified starch to compare water-holding capacity and hardness; the 2nd control fishball (CFB2) was added with 25 ppm butylhydroxyanisole (BHA) to compare the total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS); the 3rd control fishball (CFB3) was supplemented with 2.5 g/kg garlic extract to compare the total Aerobic count (TAC) and coliform load after 7 days of storage at 4oC. Results showed that 7.5% of YLE could be incorporated into silver barb to improve water-holding capacity, and decrease hardness, TVB-N, TBARS, total Aerobic count and coliform of fishball. YLE would be an appropriate ingredient to enhance the physicochemical and microbial attributes of fish products.