Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from lizard fish was investigated. As the levels of BGPI increased (0-3%), breaking force, deformation and retention/ stability of myosin heavy chain (MHC) of modori gel markedly increased (P<0.05). Nevertheless, only 0.25% BGPI increased above parameters in kamaboko gel. A decreasing trend in whiteness...

In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...

Cumi-cumi (Loligo sp.) merupakan komoditas yang banyak ditemukan di perairan Indonesia. dapat diolah menjadi kamaboko. Kamaboko adalah olahan daging ikan memiliki kekuatan gel homogen. Tujuan penelitian ini yaitu untuk mengetahui karakteristik sensori kamaboko cumi-cumi dengan variasi penggunaan konsentrasi tepung tapioka dan NaCl. Metode menggunakan metode eksperimental 3 perlakuan, produk diu...

Water release or absorption of food is related to ease of swallowing for individuals with difficulties in mastication or swallowing. The aim of this study was to establish methods to mechanically measure and predict water releasing or absorptive tendency during mastication. There were ten ingredients used. Six, Japanese radish, carrot, potato, salmon, chicken, and scallops were typically heated...