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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Afifah Mohd Sobri
Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450, Shah Alam, Selangor, Malaysia
Agriculture, Biological Sciences & Forestry

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Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi Afifah Mohd Sobri; Lay-Jing Seow; Utthapon Issara; Nur Ain Ab Rahman; Nurul Huda; Eng Keng Seow
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1034

Abstract

Sodium alginate at different concentrations (0% - Control, 0.25% - F1, 0.50% - F2, and 0.75% - F3) were added to the vegan surimi, and the effect to the physicochemical and sensory properties of vegan surimi was assessed. The addition of 0.75% sodium alginate has significantly (p<0.05) improved the folding test score of F3 from 3.00 to 3.67. A significant (p<0.05) increase was observed in hardness, gumminess, and chewiness of F3 with the recorded value at 3.01, 2.56, and 2.43 kg, respectively. Besides, moisture content (70.82%), water holding capacity (78.36%), and lightness (quality indicator) of F3 were significantly (p<0.05) enhanced with the addition of sodium alginate. In sensory evaluation, the most preferred product was F1 (0.25% sodium alginate) in terms of texture (7.00), taste (7.17), and overall acceptability (7.17) based on the 9-point Hedonic testing. In conclusion, the results suggest the potential of sodium alginate in the improvement of physicochemical and sensory properties of vegan surimi.
Co-Authors Eng Keng Seow Lay-Jing Seow Nur Ain Ab Rahman Nurul Huda Utthapon Issara