Physical properties and sensory comparison of Ca-Alginate and NaCl-phosphate restructured meat of eel (Monopterus albus Z.)
2000
Khotimah, I.K. (Universitas Lambung Mangkurat, Banjarbaru (Indonesia). Fakultas Perikanan)) | Sudarmadji, S. | Rahardjo, S.
The present research has the objective of producing restructured eel, then the meat was subjected to examination of physical properties and sensory evaluation when restructuring was done on raw or cooked meat using calcium alginate or NaCl and phosphate. Expected merit which may derived from the present research is technology application to fish meat to produce new products, raw or cooked, in suitable form and size. Five levels of alginate (0.4 percent, 0.6 percent, 0.8 percent, 1.0 percent, and 1.2 percent) combined with two levels of Ca-lactate encapsulation (0.25 percent and 0.5 percent) were used for restructuring, and compared with NaCl 0.3 percent and phosphate 0.3 percent. Parameters of interest were weight loss, shear force, TBA, sensory aspect and overall acceptance used as binding agent for restructured eel products. Use of 0.6 percent alginate and 0.5 percent Ca-lactate encapsulation resulted the smallest weight loss both for raw (6.6 percent) and cooked (37.4 percent) condition, with shear force or 11.7 N for raw and 18.6 N for cooked condition, and TBA of 0.40 mg malonaldehyde/kg and 0.71 mg malonaldehyde/kg for raw meat and cooked one respectively
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