This study aims to determine the level of preference panelists (community and students as well autistic children) effect adding seaweed snakehead fish increase protein content, fiber water content in nuggets. research is an experimental using a completely randomized design with factorial pattern consisting 3 treatments replications, namely: (N1) 0% porridge 60% surimi, (N2) 10% surimi. 59% (N3)...

in this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 common carp (cyprinus carpio) surimi was evaluated. accordingly, proximate composition, texture profile analysis (tpa), color, water holding capacity (whc) and sensory attributes of resulted burgers were determined. based on data, burgers containing surimi showed lower amount of protein, fat and ash com...

ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...

High pressure effects on the strength (stress) and elasticity/ deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4oC prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or...

Based on the nutrient requirement of blue gourami, Trichogaster trichopterus fingerlings as reported earlier, nine experimental diets with 350 g protein, 80-100 g lipid and 16-17 MJ digestible energy/kg diet were formulated using snail meat (D-1), freshwater fish processing waste (D-2), surimi by-product (D-3), chicken offal (D-4), earthworm (D-5), squid (D-6), mussel (T-7), chicken liver (T-8)...

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty ac...

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty ac...

Stunting is a condition of failure to grow and develop in children due lack nutritional intake for long time. This major threat realizing quality Indonesian human resources. The consumption animal protein Indonesia at least 6 kg/capita/day. Therefore, food diversification program needed meet the needs protein, especially those sourced from fish. One aquaculture commodities that has very large o...

Industri tuna loin menyisakan limbah berupa tetelan daging tipis bercampur serat yang cukup banyak. Tetelan memiliki prospek pengembangan baik karena dapat digunakan sebagai bahan dasar pembuatan surimi. Surimi merupakan intermediate product kandungan protein fungsional tinggi dan telah dikenal di seluruh dunia. baku fish jelly seperti kaki naga, bakso, nuget lain-lain. Berdasarkan hasil observ...