Effects of modified casava flour (MOCAF) substitution on physicochemical properties and sensory attributes of threadfin bream (Nemipterus sp.) meatballs

Currently, the utilization of threadfin bream is limited to basic processing methods, resulting in low consumer acceptance. This study investigated the effects of modified cassava flour (MOCAF) substitution on the physicochemical and sensory properties of threadfin bream (Nemipterus sp.) meatballs. A completely randomized design was employed with seven treatments: MOCAF substitution at 0%, 20%, 40%, 60%, 80%, 100%, and a commercial product as a positive control. Results demonstrated significant effects (p < 0.05) of MOCAF substitution across all evaluated parameters. The optimal formulation, determined through sensory evaluation, was achieved with 40% MOCAF substitution, yielding the following characteristics: sensory scores for appearance (4.50 ± SE), aroma (4.31 ± SE), texture (4.52 ± SE), and taste (4.37 ± SE); proximate composition of moisture (67.53%), protein (14.47%), ash (1.64%), lipid (0.55%), and carbohydrate content (15.81%); textural properties with elasticity of 60.97 N; and instrumental colour measurement with lightness (L*) value of 60.97. The optimal formulation consisted of 60% tapioca and 40% MOCAF, which exhibited superior mechanical and sensory attributes.