Comparison of Parameters Physical and Chemical Surimi from Three Species of Fish Cultivation and Washing Frequency

 
 
 
  • Abstract
  • Keywords
  • References
  • PDF
  • Abstract


    The availability of marine fish as surimi raw material will experience obstacles because there is no effective cultivation effort. In other conditions currently the cultivation and production of catfish (Clariasbatracus), catfish (Pangasiuspangasius) and tilapia (Oreochromis-mossambicus) have been quite successful and increasing, but there has been no processing effort to become surimi. This study aims to determine the physical and chemical characteristics of surimi from cultured fish species. The results showed that the three fish species could produce surimi with good physical and chemical properties of surimi. Tilapia species with washing frequency 3 times produce the best surimi compared to catfish (Clariasbatracus), catfish (Pangasiuspangasius).

     

     


  • Keywords


    Surimi; Fish Cultivated; Washing Frequency.

  • References


      [1] Feng, X, VoonKunn Ng., Marta Miks-Krajnik., &Hongshun Yang. 2015. Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage. JournalFood Bioprocess Technol. 8:1495–1502

      [2] Kumar, N.M., M.K. Choukseya, A. K. Balangea, and G. Tripathib. 2017. andBinayaBhusanNayakaPhysicochemical and Gel Properties of Myofibrillar Protein fromSin Croaker (Johniusdussumieri) Fish During Ice Storage. Journal ofFAquatik Food Product Technology 26(1): 71–85.

      [3] Benjakul, S., Chantarasuwan, C., & Visessanguan, W. 2003. Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish, Food Chemistry. 82: 567–574

      [4] Ismail, I, Huda, N and Fadilah.2011. Surimi-like Material from Poultry Meat and its Potential as a Surimi Replacer. J.Asian Journal of Poultry Science.45.1-12

      [5] Mathew and Prakash. 2007. Changes in Structural and Functional Attributesof Fish Mince Proteins in Presence of CosolventDuring Frozen Storage.International Journal of Food Properties. 10: 47–59.

      [6] Zuraida, I., S. Raharjo, P. Hastutiand R. Indrati. 2017. Catfish(Clariasgariepinus): APotentialAlternativeRawMaterial for Surimi Production.Pakistan JournalNutrition.16(12):928-934

      [7] Tina, N., Nurul, H. and Ruzita, A.2010. Review Article Surimi-like material: challenges and prospects. International Food Research Journal 17: 509-517.

      [8] Wijayanti,I, JokoSantoso, danAgus M. Jacoeb.2012. Effect of Washing Frequency against Characteristics of Surimi Gel of Dumbo Catfish (Clariasgaripinus).JournalSaintekFisheries. 8(1): 32-37

      [9] Razaq A. Mustapha1, OpeyemiBolajoko and O. O. Akinola.2014. Omega -3 and Omega-6 Fatty Acids Potential of Smoked and Boiled Catfish (Clariasgariepinus). Journal Current Research in Nutrition and Food Science.2 (2): 94-97.

      [10] Mahyudin, N.A., W.Zunairah, W.Ibadullah and Amar Saadin. 2015. Effects of Protein Content in Selected Fish Towards the Production of Lactic Acid Bacteria (Lactobacillus spp.) during the Production of PekasamJournal Current Research in Nutrition and Food Science. 3(3): 219-223

      [11] Istanto, F., T. Surtiand A. D. Anggo. 2014. The Different Effect of Pressure for Tilapia Fish (Oreochromismosambicus ) Presto by “TTSR” ( High Pressure Low Temperature). Journal Processing and Biotechnology Fisheries Product 3(4): 39-44

      [12] Yoedy, As., Rodiana, Noviantidan S. Lestari. 2015. Utilization of Surimi Tilapia (Oreochromisniloticus) with Seaweed Flour Addition (Kappaphycusalvarezii) asPempek Raw Material.J. of Fishery Products Technology. 4(2): 158-169.

      [13] Murtado, A.D., Dasir.,dan Ade V.Y., 2014. Hedonic Quality of Pempek with the Addition of Kappa Carrageenan and Flour Porridge. JournalFood Science and Quality Management 34: 1-6) 2015. Ability of Coating Materials in Maintaining Empek-empek. J. Food Science and Quality Management 44:36-41

      [14] Ducept.F, T. de Broucker, J.M. Souliè, G. Trystram, and G. Cuvelier. 2012. Influence of the Mixing Process on Surimi Seafood Paste Properties and Structure. Journal of Food Engineering. 108: 557–562

      [15] Hosseini-S., S. P., Hosseini, S. E., Soltani, M., 1Kamali, A. and4Valinassab, T. 2015. Effect of heat treatment on the properties of surimi gel from black mouth croaker (Atrobuccanibe). J. International Food Research 22(1): 363-371.

      [16] Suzuki T. Fish and Krill. 1981. Protein in Processing Technology. London: AppliedScience Publishing Ltd.

      [17] Steel, RGDandTorrie, J.H. 1991. Principles and Procedures of Statistic. PT GramediaPustakaUtama.

      [18] Pratama, F. 2013. Sensory Evluation. . UiversitySriwiaya of Palembang Press.

      [19] Uju, R.Nitibaskara and B. Ibrahim.2004.Frequency of Surimi Washing of Quality of Fish Meat Products of Jangilus (Istiophorus sp.) Buletein Technology of Fishery Products.VIII(II); 1-10.

      [20] Pomeranz Y. 199. Functional Properties of Food Components. Second Edition. Academic Press. New York.

      [21] Suzuki T. Fish and Krill. 1981. Protein in Processing Technology. London: AppliedScience Publishing Ltd.

      [22] Uju, R.Nitibaskara and B. Ibrahim.2004.Frequency of Surimi Washing of Quality of Fish Meat Products of Jangilus (Istiophorus sp.) Buletein Technology of Fishery Products.VIII (II); 1-10.

      [23] Uju, R.Nitibaskara and B. Ibrahim.2004.Frequency of Surimi Washing of Quality of Fish Meat Products of Jangilus (Istiophorus sp.) Buletein Technology of Fishery Products.VIII (II); 1-10.

      [24] Uju, R.Nitibaskara and B. Ibrahim.2004.Frequency of Surimi Washing of Quality of Fish Meat Products of Jangilus (Istiophorus sp.) Buletein Technology of Fishery Products.VIII (II); 1-10.

      [25] Berkel BM, Boogaard B, Heijnen C. 2004Preservation of Fish and Meat. Ed.3.Wageningen, Netherland: Agromisa Foundation.

      [26] Wijayanti,I., T. Surti, T.W. AgustinidanY.S.Darmanto. 2014. Amino Acid Amino Acid Change Changes with Different Washing Frequencies.Journal. PHPI 17 (1): 36-41.

      [27] Karthikeyan, M., B. A. Shamasundar , Sijo Mathew , P. Ramesh Kumar &V.Prakas. 2004. Physico-Chemical and Functional Properties of Proteins from Pelagic Fatty Fish (Sardinellalongiceps) as a Function of Water Washing. International Journal of Food Properties 7: 353-365.

      [28] Asgharzadeh A, Shabanpour B, Aubourg SP, Hosseini H.2010. Chemical changes in silver carp (Hypophthalmichthysmolitrix) minced muscle during frozen storage: effect of a previous washing process. Grasas Y Aceites61(1):95-101

      [29] Wijayanti,I, JokoSantoso, danAgus M. Jacoeb.2012. Effect of Washing Frequency against Characteristics of Surimi Gel of Dumbo Catfish (Clariasgaripinus).JournalSaintekFisheries. 8(1): 32-37

      [30] Chaijan, M, Benjakul, S, Wonnop. V dan Cameron, F. 2005. Changes of pigments and color in sardine (Sardinellagibbosa) and mackerel (Rastrelligerkanagurta) muscle during iced storage. Food Chemistry Vol.9.

      Uju, R.Nitibaskara and B. Ibrahim.2004.Frequency of Surimi Washing of Quality of Fish Meat Products of Jangilus (Istiophorus sp.) Buletein Technology of Fishery Products. VIII (II); 1-10

 

View

Download

Article ID: 20740
 
DOI: 10.14419/ijet.v7i4.20740




Copyright © 2012-2015 Science Publishing Corporation Inc. All rights reserved.