Characteristics of surimi gelfrom Oreochromis mossambicus in different aquaculture areas

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Kurniasih, R.A.^1 ; Darmanto, Y.S.^1 ; Herawati, V.E.^2

Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia^1

Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, Jawa Tengah, Indonesia^2

关键词: Alternative raw material;    Gel networks;    Gel strengths;    Gelling properties;    Observation of microstructures;    Oreochromis Mossambicus;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012111/pdf
DOI  :  10.1088/1755-1315/260/1/012111

来源: IOP

【 摘 要 】

Gelling properties of surimi can be influenced by quality of tilapia meat. Meanwhile, the quality of meat can be influenced by aquaculture conditions and aquaculture areas. Hence, the objective of this research was to examine the quality of surimi with tilapia as raw materials cultivated in different areas. Tilapia cultivated in Sentani Lake, Rawa Pening Lake, and Wadas lintang Reservoir will be used for producing surimi in this study. The results showed that tilapia cultivated in Rawa Pening Lake can produce surimi with the highest gel strength and the lowest expressible moisture content than others (p