| Summary: | The aim of this research is to know effect of pH Shift process of Fish Protein Isolate (FPI)
Tongkol functional characteristic. FPI Tongkol compared with Surimi which maded from conventional
methods, to understand effect of this treatment. The research used pH 10.5, 11 and 11.5 treatment
(Alkaline process) on the protein dissolved process. The results are FPI Tongkol have significant different
(P<0.05) of treatment concerning Conventional Surimi. pH 11 treatment have Yield score, Moisture
content, Lipid content, Protein content, Salt-soluble Protein content and Water holding capacity are
72.66%, 76.24%, 1.66%, 70.33%, 66.86%, 83.90%, respectively.
|
|---|