THE ROLE OF MYOFIBRILS IN THE FORMATION OF GEL OF SURIMI GIANT TREVALLY (Caranx sp)
Abstract
Giant trevally (Caranx sp) is one type of by-catch fish that is often thrown back into the sea. To increase the economic value of this fish, one of the alternatives is making surimi. This study aims to study the effect of inhibition of softening gel (Modori) of surimi by egg white protein with various concentrations. The method used is an experiment with 2 treatments, namely the addition of egg white protein (A) with a concentration of; A1 = 1%, A2 = 2%, and A3 = 3%, and the gelling temperature (B) is 45ºs C for 20 minutes - 85º C for 15 minutes. A completely Randomized Design (CRD) was used to analyze the data with two replications and continued Analysis of diversity (ANOVA). The parameters analyzed in this study include objective parameters, namely water content, protein content, and subjective parameters of color, folding test, and texture. The results showed that water content, color, texture, and folding test increased while protein content decreased
Downloads
References
Kataryzna, W., Krystyna, S. (2008). The Application of Wheat Fibre and Soy Isolate Impregnated with Iodine Salts to Fortify Processed Meats. Meat Science, 80(4): 1340–1344.
Park, J.W. (2014). Surimi and Surimi Seafood: Third Edition. New York (US): CRC Press.
Nagahisa, E., Sachico, N.J., Fujita, T. (1981). Kamaboko - Forming Ability of The Je Lied Meat of Pacific Hake Bull Jap. Soc Sci Fish 46: 901.
[AOAC] Association Official Analitical Chemistry. (2005). Official Methods of Analysis. Arlington, New York.
AFDF. (1987). Its American Now Alaska Fisherieds Development Foundation Inc. USA.
Kusnandar, F., Andarwulan, N., Herawati, D. (2011). Kimia Pangan. Jakarta: PT. Dian Rakyat.
Lestari, S. (2011). Penggunaan Bahan Pencuci Alkali dan Perendaman Fillet dalam Pembuatan Surimi Pada Formulasi Pempek Patin (Pangasius Pangasius).
Suryaningrum. (2009). Prospek Pengembangan Usaha Pengolahan Pempek Palembang.
Ramadhan, W. (2013). Perubahan Mutu dan Pendugaan Umur Simpan Surimi Kering Beku Ikan Lele (Clarias Sp.). Skripsi. Fakultas Perikanan dan Ilmu Kelautan. Institut Pertanian Bogor. Bogor.
Hosseini-Shekarabi, S.P., Hosseini, S.E., Soltani, Valinassab, T.M., Kamali, A. (20140. A Comparative Study on Physicochemical and Sensory Characteristics of Minced Fish and Surimi from Black Mouth Croaker (Atrobucca nibe). Journal of Agricultural Sciences Technology. 16: 1289-1300.
Copyright (c) 2022 Nurainy Kaliky
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors submitting manuscripts should understand and agree that the copyright of manuscripts of the article shall be assigned/transferred to the "Asian Journal of Aquatic Sciences". This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivatives 4.0 International License, where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform or build upon the material, you must distribute your contributions under the same license as the original.
