BibTex Citation Data :
@article{IJFST6766, author = {Ima Wijayanti and Joko Santoso and Agus Jacoeb}, title = {The Effect of Leaching Times on the Gel Properties of Catfish (Clarias gariepinus) Surimi}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {8}, number = {1}, year = {2012}, keywords = {}, abstract = { T he effect of leaching times on the proximate composition and gel properties of surimi has been studied in this research. Leaching times significantly influenced the chemical composition of catfish surimi. The raise of leaching times increased the water content and decreased protein, fat and minerals composition of catfish surimi. Water holding capacity value of surimi gel by leaching 3 times increased 29.78% compared to leaching one time. Deformation increased with the rising of leaching times. The highest deformation was reached by leaching 4 times with raising 74.27% compared to leaching one time. Result of sensory evaluation indicated that the rising of leaching times had positive impact in folding test and teeth cutting test. Three and four times of leaching produced better characteristics of the gel rather than leaching 1 and 2 times. Keywords: cat fish, gel properties, leaching times, surimi }, issn = {2549-0885}, pages = {32--37} doi = {10.14710/ijfst.8.1.32-37}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/6766} }
Refworks Citation Data :
The effect of leaching times on the proximate composition and gel properties of surimi has been studied in this research. Leaching times significantly influenced the chemical composition of catfish surimi. The raise of leaching times increased the water content and decreased protein, fat and minerals composition of catfish surimi. Water holding capacity value of surimi gel by leaching 3 times increased 29.78% compared to leaching one time. Deformation increased with the rising of leaching times. The highest deformation was reached by leaching 4 times with raising 74.27% compared to leaching one time. Result of sensory evaluation indicated that the rising of leaching times had positive impact in folding test and teeth cutting test. Three and four times of leaching produced better characteristics of the gel rather than leaching 1 and 2 times.
Article Metrics:
Last update:
Last update: 2024-04-26 01:34:20
Catfish (Clarias gariepinus): A potential alternative raw material for surimi production
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro as the publisher of the journal. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations. Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro and the Editors make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Saintek Perikanan journal are the sole and exclusive responsibility of their respective authors and advertisers.
The Copyright Transfer Form can be downloaded : [Copyright Transfer Form Saintek Perikanan]. The copyright form should be signed originally and send to the Editorial Office in the form of original mail, scanned document or fax :
Suryanti (Editor-in-Chief)
Editorial Office of Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Telp./Fax: (024) 7474698
Email: saintekjurnal@gmail.com
View My Stats
