PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)

https://doi.org/10.22146/jfs.8876

Amir Husni(1*), Iwan Yusuf Bambang Lelana(2)

(1) Jurusan Perikanan Fakultas Pertanian UGM
(2) Jurusan Perikanan Fakultas Pertanian UGM
(*) Corresponding Author

Abstract


Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different  washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.

Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength. 


Keywords


Gelling ability, Shark, Surimi, Washing time

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References

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DOI: https://doi.org/10.22146/jfs.8876

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Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).

 

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