Open AccessKARAKTERISTIK SURIMI YANG DIBUAT DARI HASIL PENCUCIAN DAGING IKAN CAKALANG (Katsuwonus pelamis L) DENGAN AIR DINGIN (± 4ºC)
Author(s) -
Farnis Saliada,
Hens Onibala,
Nurmeilita Taher
Publication year - 2017
Publication title -
media teknologi hasil perikanan
Language(s) - English
Resource type - Journals
eISSN - 2684-7205
pISSN - 2337-4284
DOI - 10.35800/mthp.5.2.2017.14913
Subject(s) - food science , chemistry , texture (cosmology) , folding (dsp implementation) , engineering , mechanical engineering , artificial intelligence , computer science , image (mathematics)
This research intended to study the effect of washing period of skipjack (Katsuwonus pelamis L) meat with cold water to the chemical and physical properties of surimi. The functional properties of surimi was tested either by physical or chemical analysis. In this study we measured folding test, texture and fat content. A complete randomized design were designated for this study with washing period as a treatment ( 0, 1, 2, 3, or 4 min). The average value of folding test were 2.2, 2.6, 3.0, 3.8 and 4.6, respectively. There is an increment of folding test value as the washing period increased. The average value of the texture analysis were 3.0, 3.8, 4.4, 5.1 and 5.9. Likewise, the longer the washing time, the firmer the texture. However, as the washing period increased, the fat content of surimi tend to decrease.