Jurnal Perikanan Universitas Gadjah Mada
Vol 4, No 2 (2002)

PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)

Amir Husni (Jurusan Perikanan Fakultas Pertanian UGM)
Iwan Yusuf Bambang Lelana (Jurusan Perikanan Fakultas Pertanian UGM)

Article Info

Publish Date
27 Aug 2002

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. 

Copyrights © 2002




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Journal Info
Jurnal Perikanan Universitas Gadjah Mada
Website

Abbrev

jfs

Publisher

Universitas Gadjah Mada

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

Description

Jurnal Perikanan Universitas Gadjah Mada are published to promote a critical review of the various investigative issues of interest in the field of fisheries between the researchers, academics, students and the general public, as a medium for communication, dissemination, and utilization of wider ...