Utilization of cawtail ray meat for kamaboko manufacture

Utilization of cawtail ray meat for kamaboko manufacture

An experiment on the utilization of cawtail ray (Tryygon sephen) meat for kamaboko manufacture was carried out. The effects of tapioca addition levels (0.5 and 10%), sodium tripolyphosphate (STPP) addition levels (0, 0.2 and 0.4%) and storage at 5 C on the product quality and stability were investig...

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Bibliographische Detailangaben
Hauptverfasser: Irianto, H.E. (Slipi Research Station for Marine Fisheries, Jakarta (Indonesia)), Kamallan, M.T, Nasran, S, Fawzya, Y.N
Format: Tagungsbericht
Sprache:eng
Schlagworte:
AGENT DE TEXTURE
CALIDAD
ELABORACION DEL PESCADO
ESTABILIZADORES
FISH PROCESSING
INDONESIA
INDONESIE
POLIFOSFATOS
POLYPHOSPHATE
POLYPHOSPHATES
QUALITE
QUALITY
RAIE
RAYAS
RAYS (FISH)
STABILIZERS
TAPIOCA
TRAITEMENT DU POISSON
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Zusammenfassung:An experiment on the utilization of cawtail ray (Tryygon sephen) meat for kamaboko manufacture was carried out. The effects of tapioca addition levels (0.5 and 10%), sodium tripolyphosphate (STPP) addition levels (0, 0.2 and 0.4%) and storage at 5 C on the product quality and stability were investigated. During storage, kamoboko was analyzed for moisture, TVB, TBA and urea content. In addition, elasticity, total plate count and sensory properties were also observed during storage. The results showed that the best product could be produced by using 5% tapioca and 0.4% STPP. Tapioca and STPP addition prolonged the shelf life of kamaboko to a range of 20-35 days.
ISSN:0429-9337