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Iwan Yusuf Bambang Lelana
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PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.) Amir Husni; Iwan Yusuf Bambang Lelana
Jurnal Perikanan Universitas Gadjah Mada Vol 4, No 2 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8876

Abstract

Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different  washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength. 
Co-Authors Amir Husni