Effects of drying and ultrasound pretreatments on fat reduction in fried fish balls

This study aims to develop a processing method for producing low-fat, ready-to-eat fish balls from bronze featherback fish through two pre-frying treatments: drying and ultrasound. Both approaches are designed to reduce oil absorption during frying, thereby enhancing nutritional quality and aligning with health-oriented consumption trends. The drying treatment was evaluated based on fish ball diameter, temperature, and drying time, with optimal conditions identified at a diameter of 3 cm, drying at 70°C for 20 minutes, resulting in a reduced fat content of 8.17%. For the ultrasound treatment, the investigated parameters included sample diameter, temperature, and treatment duration, with optimal conditions of a 2.5 cm diameter, ultrasound temperature of 70°C, and a treatment time of 20 minutes, achieving a lower fat content of 5.33%. The results demonstrate that both pre-treatment methods effectively reduce fat content while preserving desirable sensory attributes, highlighting their potential for application in the production of healthier fried food products.