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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| creator | Irianto, H.E. (Slipi Research Station for Marine Fisheries, Jakarta (Indonesia)) Kamallan, M.T Nasran, S Fawzya, Y.N |
| description | 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. |
| format | Conference Proceeding |
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(Slipi Research Station for Marine Fisheries, Jakarta (Indonesia)) ; Kamallan, M.T ; Nasran, S ; Fawzya, Y.N</creator><creatorcontrib>Irianto, H.E. (Slipi Research Station for Marine Fisheries, Jakarta (Indonesia)) ; Kamallan, M.T ; Nasran, S ; Fawzya, Y.N</creatorcontrib><description>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. 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(Slipi Research Station for Marine Fisheries, Jakarta (Indonesia))</au><au>Kamallan, M.T</au><au>Nasran, S</au><au>Fawzya, Y.N</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>Utilization of cawtail ray meat for kamaboko manufacture</atitle><btitle>FAO fisheries report</btitle><date>1995</date><risdate>1995</risdate><issue>514</issue><spage>Sul.</spage><epage>Sul.</epage><pages>Sul.-Sul.</pages><issn>0429-9337</issn><isbn>9789251037072</isbn><isbn>9251037078</isbn><abstract>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.</abstract><cop>Rome (Italy)</cop><pub>FAO</pub></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0429-9337 |
| ispartof | FAO fisheries report, 1995 (514), p.Sul.-Sul. |
| issn | 0429-9337 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16864832 |
| source | Alma/SFX Local Collection |
| subjects | 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 |
| title | Utilization of cawtail ray meat for kamaboko manufacture |
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