Application of mixing index (ip) for the evaluation of gel-forming ability in myofibril-protein gels of fish pastes
| Main Author: | Onibala, Hens |
|---|---|
| Terbitan: |
IPB (Bogor Agricultural University)
, 2011
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| Online Access: |
http://repository.ipb.ac.id/handle/123456789/45723 |
Daftar Isi:
- This study was aimed to evaluate the mixing process effectiveness of fish meat using a mixing index (Ip). Samples used were Tilapia, Oreochromis niloticus, Walleye pollack surimi, and a mixture of both. The ability of fish meat paste myofibril-protein to form gel was evaluated with a rigidity test and MHC distribution with SDS-PAGE. The results indicated that the mixing process effectiveness with salt was 3 minutes with an Ip close to 0. This was reflected by a rigidity value >MHC. Hence, this study concluded that mixing index could be used to evaluate the ability of fish meat gel formation.