Abstract
The present study evaluated the effects of varying levels of yeast β-glucan (0%, 0.5%, 1.0%, 1.5%, and 2.0%) on the physicochemical, structural, and sensory properties of Pangasius fish mince balls. Incorporation of yeast β-glucan significantly (p ≤ 0.05) influenced proximate composition, gel strength, texture, emulsion stability, and molecular interactions. Among all of the treatments, the 1.5% inclusion level (T3) exhibited the most desirable improvements. Gel strength and hardness increased to 1389.62 g·mm and 2353.31 g, respectively, accompanied by enhanced water-holding capacity, cooking yield, and emulsion stability. SDS-PAGE analysis revealed reduced protein band intensity, indicating covalent cross-linking, while FTIR spectra confirmed increased β-sheet structures contributing to a more stable gel network. Differential scanning calorimetry showed an improvement in myosin thermal stability from 40.1 to 47.8 °C. SEM micrographs demonstrated a compact and uniform gel matrix at the optimal β-glucan level, while excessive incorporation (2%) resulted in structural irregularities. Noncovalent interaction analysis indicated that β-glucan promoted ionic and hydrogen bonding while modulating hydrophobic interactions, thereby reinforcing protein cross-linking. Sensory evaluation supported these findings, with the 1.5% treatment achieving the highest scores for texture, flavor, and overall acceptability. In conclusion, 1.5% yeast β-glucan fortification effectively enhanced the functional, structural, and sensory qualities of Pangasius fish mince balls, making it an optimal formulation for improving the quality and stability of value-added fish products.