Mutu Mikrobiologi Produk Surimi IkanTuna dan Produk Surimi di Pasar Swalayan
نویسندگان
چکیده
منابع مشابه
Surimi Enzymology and Biotechnology
The mechanisms of gelation, proteinase effects on gel softening and the nature of changes associated with surimi quality are complex. Based on the results thus far studied, this review will focus on the proteinases/inhibitors and transglutaminase (TGase and MTGase) effects on the quality of surimi. Seafood industry might be interested in how to prevent the deterioration of protein gels and cons...
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Documented power consumption rates for individual food processing operations are applied to surimi processing, freezing, and cold storage. Electrical power consumption is predicted to be 314 and 272 kWh/t (285 and 247 kWh/ton) for representative surimi plants in Oregon and Alaska, respectively, during summer operation. The influencing factors for each operation are identified. INTRODUCTION S ur...
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Sentiment analysis is a computational study of the opinions, behaviors and emotions of people toward the entity. The entity describes the individuals, events or topics. That topics generally could be the review of diverse datasets, one of which is a product review. By reading the review of products based on the experiences of other consumers, it will be recognized the quality of a product. It g...
متن کاملComparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-...
متن کاملDevelopment of lipid oxidation during manufacturing of horse mackerel surimi
When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi a...
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ژورنال
عنوان ژورنال: Media Teknologi Hasil Perikanan
سال: 2020
ISSN: 2684-7205,2337-4284
DOI: 10.35800/mthp.8.3.2020.29437