PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
<p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from P...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2020-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8346 |
| _version_ | 1797432673330790400 |
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| author | Agustia Dwi Pamujiati Yuli Witono Nina Lisanty |
| author_facet | Agustia Dwi Pamujiati Yuli Witono Nina Lisanty |
| author_sort | Agustia Dwi Pamujiati |
| collection | DOAJ |
| description | <p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm<sup>2</sup>, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.</p> |
| first_indexed | 2024-03-09T10:05:03Z |
| format | Article |
| id | doaj.art-fcb617da346d40819af4acd56944d8a6 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:05:03Z |
| publishDate | 2020-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-fcb617da346d40819af4acd56944d8a62023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-07-0121253010.33512/fsj.v2i1.83465887PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMIAgustia Dwi Pamujiati0Yuli Witono1Nina Lisanty2Department of Agribusiness, Faculty of Agriculture, University of KadiriDepartment of Agriculture Product Technology, Faculty of Agriculture Technlogy, University of JemberDepartment of Agribusiness, Faculty of Agriculture, University of Kadiri<p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm<sup>2</sup>, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/8346codfish myofibrillar protein, molecular weigh, mirostructure, texture |
| spellingShingle | Agustia Dwi Pamujiati Yuli Witono Nina Lisanty PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI Food ScienTech Journal codfish myofibrillar protein, molecular weigh, mirostructure, texture |
| title | PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI |
| title_full | PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI |
| title_fullStr | PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI |
| title_full_unstemmed | PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI |
| title_short | PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI |
| title_sort | preparation and characteristics of pacific codfish gadus macrocephalus myofibril for surimi |
| topic | codfish myofibrillar protein, molecular weigh, mirostructure, texture |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8346 |
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