This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical
properties of sturgeon surimi during 16-week storage at− 18° C. An aliquot of 0.1%(w/w) of α …

Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser
sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S …

BACKGROUND Recently, fatty fish have been utilized as a potential approach for the
fabrication of surimi products, with the yield of fatty fish surimi being> 10 000 tons in 2019 …

Karakteristik surimi yang baik dapat dilhat dari kemampuannya dalam pembentukan gel
yang salah satu tahapan pentingnya adalah suhu setting. Penelitian ini bertujuan untuk …

Fishball are processed fishery products that use mashed meat or surimi and mixed with
tapioca flour as a thickener to improve the texture of the meatballs. This study aims to …

Ikan lele merupakan ikan berdaging putih yang dapat diolah menjadi berbagai macam
produk berbasis fish jelly. Bakso ikan adalah produk diversifikasi hasil perikanan yang …

Pencucian daging ikan pada pembuatan surimi dilakukan untuk menghilangkan komponen
yang larut dalam air sehingga diperoleh konsentrat protein myofibril yang berperan penting …

The study was conducted to investigate the effects of heating time on gel properties of surimi
from tra catfish and tilapia. Gel properties of two types of surimi were compared by using two …

Pertama, marilah kita panjatkan puji syukur kepada Tuhan Yang Maha Esa yang telah
melimpahkan berkat karunia dan kesehatan kepada kita semua, sehingga pada hari ini kita …

Nghiên cứu ảnh hưởng của thời gian gia nhiệt đến chất lượng gel surimi từ cá tra và cá rô
phi. So sánh chất lượng gel của hai loại surimi bằng hai phương pháp gia nhiệt:(i) gia nhiệt …