Physicochemical Properties of Milkfish (Chanos-chanos) Surimi Powder

Authors

  • S Malle  Post-Graduate Student, Hasanuddin University, Makassar, South Sulawesi, Indonesia
  • A B Tawali  Department of Fish Processing Technology, Pangkep State Polytechnic of Agricultural, Pangkep, South Sulawesi, Indonesia
  • M M Tahir  Department of Food Science and Technology, Hasanuddin University, Jl. Perintis Kemerdekaan Km.10, Makassar, Indonesia
  • M Bilang  Department of Food Science and Technology, Hasanuddin University, Jl. Perintis Kemerdekaan Km.10, Makassar, Indonesia

DOI:

https://doi.org//10.32628/IJSRST19614

Keywords:

Physicochemical Properties, Milkfish, Surimi Powder, Dryoprotectant, Vacuum Drying

Abstract

The production of milkfish in South Sulawesi is considerably high and the processing of milkfish surimi has been done to produce fish jelly products. Generally, surimi must be kept in freezing condition. Therefore we need technology support in order to easy processing of fish product in storage and efficient issue in terms of distribution. One that can be done is that to process it into surimi powder. The surimi powder of milkfish has a great opportunity to develop for diversification of fishery products. The aim of this study was to determine the physicochemical properties of milkfish surimi fish with the addition of different types of dryoprotectant : 2% carragenan (C) ; 4% sucrose + 2% carragenan (Su+C) ;4% sorbitol + 2% carrageenan (So+C) ; 6% trehalose + 2% carragenan (T+C) with vacuum drying. The results showed that the milkfish surimi powder contains 7.22 - 7.91% moisture content; protein 57.06 - 61.9%; fat 9.62 - 10.88%; ash content 1.35 - 1.48% ; surimi powder yield 13.3 - 14.65%; WHC levels 6.42 - 14.64 mL/g ;pH range 6.37 - 6.75; whiteness 61.51 - 72.35. The addition of trehalose 6% + 2% carrageenan (T+C) as dryoprotectant has better physicochemical properties compared with other treatments.

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International Journal of Scientific Research in Science and Technology

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Published

2019-01-30

Issue

Volume 6, Issue 1, January-February-2019

Section

Research Articles

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How to Cite

[1]
S Malle, A B Tawali, M M Tahir, M Bilang, " Physicochemical Properties of Milkfish (Chanos-chanos) Surimi Powder, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 6, Issue 1, pp.14-21, January-February-2019. Available at doi : https://doi.org/10.32628/IJSRST19614