Effect of Protein-Based Edible Coating from Red Snapper (Lutjanus sp.) Surimi on Cooked Shrimp

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Rostini, I.^1,2 ; Ibrahim, B.^1,2 ; Trilaksani, W.^1,2

Department of Fishery Products Processing, Faculty of Fisheries and Marine Science, Padjadjaran University, Jl. Raya Bandung Sumedang Km. 21, Jatinangor

45363, Indonesia^1

Department of Aquatic Processing Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, Jl. Agatis Babakan Dramaga, Bogor

16680, Indonesia^2

关键词: Cooked shrimp;    Edible coating;    Microscope photographs;    Microscopic observations;    Microscopic visualization;    Preference level;    Sappan woods;    Surimi;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012041/pdf
DOI  :  10.1088/1755-1315/116/1/012041

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Surimi can be used as a raw material for making protein based edible coating to protect cooked shrimp color. The purpose of this study was to determine consumers preference level on cooked shrimp which coated by surimi edible coating from red snapper and to know the microscopic visualization of edible coating layer on cooked shrimp. The treatments for surimi edible coating were without and added by sappan wood (Caesalpinia sappan Linn) extract. Application of surimi edible coating on cooked shrimp was comprised methods (1) boiled then coated and (2) coated then boiled. Edible coating made from surimi with various concentrations which were 2, 6, 10 and 14% of distillated water. The analysis were done using hedonic test and microscopic observation with microscope photographs. Effect of surimi edible coating on cooked shrimp based on the hedonic and colour test results showed that the 14% surimi concentration, added by sappan wood (Caesalpinia sappan Linn) extract on edible coating was the most preferable by panellist and giving the highest shrimp colour. The edible coating surimi application on cooked shrimp which gave the best result was processed by boiling followed by coating.