Evaluating Tyndallisation's potential for composite food products and quality considerations

Tyndallization presents potential as a cost-effective alternative sterilisation method for small-scale producers. This research aimed to assess the effectiveness of tyndallization at various temperatures in sterilising pempek, composite food product, and its impact on product quality. The study employed SDS-PAGE technique investigate protein polymerisation mechanisms FTIR evaluate structure, colour, pH, texture changes. results indicated occurred, evidenced by decrease Molecule High Chain (MHC) an increase actin, corresponding rising temperature cycles with sinusoidal pattern. spectra demonstrated that β-helix structure dominated secondary structures, consistently observed across different levels variations. contributes new insights into applying thermal processes preparing products. Regarding quality, caused shift towards more yellow colour pempek softer texture, although there were no significant pH alterations patterns resulted from varying experienced during process. findings suggest can be considered effective products like pempek; however, implementation still requires appropriate combination time, temperature, while considering quality changes