Mavi Yüzen Yengeçten (Portunus pelagicus) Yeni Formüle Edilmiş Yengeç Köftelerinin Kabul Edilebilirlik ve Raf Ömrü Testi

Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet increasing demand for these foods, there is a need to develop/formulate new balls out of products. Hence, this study, crab blue swimming crabs (Portunus pelagicus) were formulated standardized using three formulations (meat binder ratio): Formulation A (50:50), B (60:40), C (70:30). Sensory attributes flavor, color, texture (juiciness chewiness), general acceptability evaluated by sensory panelists. Selected formulation was further analyzed terms shelf-life testing comparison with existing commercial ball. Consumer also done determine feasibility Results revealed that Formulations received highest overall score (p