Open AccessThe effect of storage 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 - 10.1088/1755-1315/679/1/012024
Subject(s) - tilapia , oreochromis , fillet (mechanics) , food science , raw material , aquaculture of tilapia , oreochromis mossambicus , fish <actinopterygii> , chemistry , fish fillet , sorbitol , fishery , biology , materials science , composite material , organic chemistry
The aims this research is to determine the effect of storage 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 and four weeks of freeze storage observed each week. 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 and a frozen storage period of 3 weeks.