APPLICATION OF MIXING INDEX (IP) FOR THE EVALUATION OF GEL-FORMING ABILITY IN MYOFIBRIL-PROTEIN GELS OF FISH PASTES

Autor:	Hens Onibala
Jazyk:	English<br />Indonesian
Rok vydání:	2010
Předmět:	Mixing index rigidity myofibril-protein myosin heavy chain surimi Food processing and manufacture TP368-456
Zdroj:	Jurnal Teknologi dan Industri Pangan, Vol 21, Iss 1, Pp 87-90 (2010)
Druh dokumentu:	article
ISSN:	1979-7788 2087-751X
Popis:	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.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/8c4201678df24526ae7e1132c48b03f7 Zobrazit plný text záznamu View record in DOAJ