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

Hens Onibala

Abstract

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.

Authors

Hens Onibala
hens_onibala@yahoo.com (Primary Contact)
Author Biography

Hens Onibala

Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Unsrat Manado. Pengurus PATPI Cabang Sulawesi Utara.

Alamat Fakultas Perikanan dan Ilmu Kelautan Unsrat, Kompleks Kampus Bahu,Manado 95115
OnibalaH. (2010). APPLICATION OF MIXING INDEX (IP) FOR THE EVALUATION OF GEL-FORMING ABILITY IN MYOFIBRIL-PROTEIN GELS OF FISH PASTES. Jurnal Teknologi Dan Industri Pangan, 21(1), 87. Retrieved from https://medpet.journal.ipb.ac.id/index.php/jtip/article/view/2417
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