Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)

Phatcharat, Suttirug; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.foodchem.2005.06.016

Cited by 48 publications

(35 citation statements)

References 19 publications

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“…Konsumen produk berbasis surimi di Jepang semakin meningkat (Phatcharat et al 2006), demikian juga di negaranegara berkembang di Asia Tenggara. Selama tahun 2005 diestimasikan telah diproduksi 315.800 juta ton produk-produk surimi di daerah Asia Tenggara (Laong dan Siriraksophon, 2007).…”

Section: Pendahuluan1unclassified

Pengaruh Defatting, Frekuensi Pencucian Dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele Kering Beku

Ramadhan¹,

Santoso²,

Trilaksani³

2014

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ABSTRAKTepung surimi kering beku merupakan salah satu bentuk surimi yang telah mengalami proses pengeringan beku. Surimi berbahan baku lele memiliki peluang sangat besar untuk dikembangkan dalam rangka pemanfaatan lele dengan bobot melebihi ukuran konsumsi (oversize) dan merupakan alternatif efisiensi dalam perdagangan. Penelitian ini bertujuan untuk menentukan konsentrasi dan lama perendaman NaHCO3 pada proses defatting daging ikan, menentukan pengaruh frekuensi pencucian surimi, pengaruh jenis dryoprotectant, serta membandingkan sifat fungsional tepung surimi dan surimi basah. Tahap defatting menghasilkan perlakuan NaHCO3 0.75% dan perendaman selama 10 menit menjadi faktor terpilih dengan kadar lemak lele 1.52%. Frekuensi pencucian surimi satu kali merupakan perlakuan terpilih dengan nilai derajat putih 57.21%, daya ikat air 73.28%, miofibril 7.17%, pH 6.69, kekuatan gel 482.3 g/cm 2 , uji lipat 4.84 dan uji gigit 8.26. Trehalosa 6% merupakan dryoprotectant terbaik dengan daya ikat air tepung surimi yaitu 8.01 mL/g, kekuatan gel 826.3 g/cm 2 , miofibril 18.98%, densitas 4.06 mL/10 g, kapasitas rehidrasi 3.81, nilai kapasitas emulsi 69.3%, stabilitas emulsi 59.3%, kapasitas foaming 25.33%, dan stabilitas foaming 9.40%. Profil mikrostruktur surimi dengan penambahan trehalosa menunjukkan jaringan yang lebih kompak dibandingkan surimi dengan dryoprotectant lainnya. Tepung surimi memiliki kandungan protein yang lebih rendah dibandingkan dengan surimi basah, selain itu terjadi kemunduran mutu pada tepung surimi dibandingkan dengan surimi basah terutama pada nilai uji gigit dan uji lipat.Kata kunci: lele, mikrostruktur, tepung surimi, trehalosa PENDAHULUAN1Kementerian Kelautan dan Perikanan (KKP), Republik Indonesia telah menargetkan Indonesia untuk menjadi penghasil produk perikanan terbesar di dunia pada tahun 2015 dan perikanan budidaya telah ditetapkan sebagai ujung tombaknya (KKP, 2011). Salah satu komoditas perikanan budidaya yang memiliki peluang sangat besar untuk dikembangkan dalam rangka pemenuhan gizi masyarakat Indonesia adalah ikan lele (Clarias sp.). Ikan lele mudah dibudidayakan dan harganya *Penulis Korespondensi: Email: wahyu.ramadhan@mail.com; Telp/fax : 0251-8622915/0251-8622916 terjangkau oleh lapisan masyarakat bawah. Ukuran ikan lele sangat menentukan nilai jualnya, karena ukuran ikan disesuaikan dengan target pasarnya. Ikan lele ukuran konsumsi (8-12 ekor/kg) penjualannya tidak menemui permasalahan karena tingginya permintaan pasar. Permasalahan yang dihadapi adalah pemasaran ikan lele yang bobotnya melebihi ukuran konsumsi (oversize). Ikan lele oversize ini jumlahnya mencapai 10% dalam tiap siklus produksinya (Trobos, 2008). Hal ini dapat mengakibatkan kerugian pada para pembudidaya akibat banyaknya lele oversize yang tidak laku dijual. Oleh karena itu salah satu solusi yang ditawarkan adalah penggunaan ikan lele dalam pembuatan surimi sebagai bahan baku produk antara (intermediate product).

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Section: Pendahuluan1unclassified

Pengaruh Defatting, Frekuensi Pencucian Dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele Kering Beku

Ramadhan¹,

Santoso²,

Trilaksani³

2014

jtip

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“…The gel strength was determined according to the method described by Phatcharat et al (2006). Gels were equilibrated and evaluated at room temperature.…”

Section: Gel Strengthmentioning

confidence: 99%

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Jin¹,

Choi²,

Hur³

2011

Korean Journal for Food Science of Animal Resources

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Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

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“…The texture was determined according to the method described by Phatcharat et al (2006). Gels were equilibrated and evaluated at room temperature.…”

Section: Texturementioning

confidence: 99%

Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi

Jin

Kim

Jung

et al. 2010

Food Bioprocess Technol

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The surimi samples were divided into four groups (C, surimi made from Alaska pollack by water washing with NaCl-free cryoprotectant; T1, made from spent laying hen breast by water washing with NaCl-free cryoprotectant; T2, made from spent laying hen breast by water washing with NaCl and sugar-free cryoprotectant; T3, made from spent laying hen breast by water washing with NaCl-contained cryoprotectant). In proximate compositions, collagen and myofibrillar protein were significantly higher in spent laying hen breast surimi samples (T1, T2, and T3) than Alaska pollack surimi sample (C). Folding test score was significantly higher in T3 in all storage periods. Spent laying hen breast surimi samples (T1, T2, and T3) had higher lighness (L*) and whiteness (W) than Alaska pollack surimi sample (C) in all storage period. In sensory evaluation, T3 showed significantly higher score in all sensory evaluation items. As a result of study, the qualities of T3 are higher than those of other surimi samples.

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Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)

Cited by 48 publications

References 19 publications

Pengaruh Defatting, Frekuensi Pencucian Dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele Kering Beku

Pengaruh Defatting, Frekuensi Pencucian Dan Jenis Dryoprotectant Terhadap Mutu Tepung Surimi Ikan Lele Kering Beku

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi

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