Open AccessThe effect of washing on the making of surimi and kamaboko tilapia (Oreochromis sp.)
Author(s) -
Eka Saputra,
Wahju Tjahjaningsih,
Annur Ahadi Abdillah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/679/1/012023
Subject(s) - tilapia , oreochromis , fillet (mechanics) , food science , raw material , preservative , oreochromis mossambicus , aquaculture of tilapia , chemistry , sorbitol , fish fillet , fish <actinopterygii> , fishery , biology , materials science , composite material , organic chemistry
The aims this research is to determine the effect of leaching and raw materials on frozen storage on the quality of surimi and kamaboko tilapia ( Oreochromis sp.). There are three types of raw materials used, namely fillet, minced fish, and minced fish + sorbitol, with three washing treatments. The method used consisted of measuring pH, moisture content, bite test, and fold test. Then the results show that the best kamaboko for tilapia ( Oreochromis sp.) is obtained from fillet raw materials compared to minced fish raw materials and minced fish + sorbitol raw materials, with a washing frequency of one time.