PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI

<p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from P...

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Autores principales:	Agustia Dwi Pamujiati, Yuli Witono, Nina Lisanty
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	codfish myofibrillar protein, molecular weigh, mirostructure, texture Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/fcb617da346d40819af4acd56944d8a6
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spelling	oai:doaj.org-article:fcb617da346d40819af4acd56944d8a62021-12-01T14:01:06ZPREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI2685-42792715-422X10.33512/fsj.v2i1.8346https://doaj.org/article/fcb617da346d40819af4acd56944d8a62020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/8346https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm<sup>2</sup>, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.</p>Agustia Dwi PamujiatiYuli WitonoNina LisantyDepartment of Food Technologyarticlecodfish myofibrillar protein, molecular weigh, mirostructure, textureFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 25-30 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	codfish myofibrillar protein, molecular weigh, mirostructure, texture Food processing and manufacture TP368-456
spellingShingle	codfish myofibrillar protein, molecular weigh, mirostructure, texture Food processing and manufacture TP368-456 Agustia Dwi Pamujiati Yuli Witono Nina Lisanty PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
description	<p class="Affiliation">Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm<sup>2</sup>, 0.259 gf/sec and 116 gf.mm respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.</p>
format	article
author	Agustia Dwi Pamujiati Yuli Witono Nina Lisanty
author_facet	Agustia Dwi Pamujiati Yuli Witono Nina Lisanty
author_sort	Agustia Dwi Pamujiati
title	PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
title_short	PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
title_full	PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
title_fullStr	PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
title_full_unstemmed	PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI
title_sort	preparation and characteristics of pacific codfish (gadus macrocephalus) myofibril for surimi
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/fcb617da346d40819af4acd56944d8a6
work_keys_str_mv	AT agustiadwipamujiati preparationandcharacteristicsofpacificcodfishgadusmacrocephalusmyofibrilforsurimi AT yuliwitono preparationandcharacteristicsofpacificcodfishgadusmacrocephalusmyofibrilforsurimi AT ninalisanty preparationandcharacteristicsofpacificcodfishgadusmacrocephalusmyofibrilforsurimi
_version_	1718405094762872832

PREPARATION AND CHARACTERISTICS OF PACIFIC CODFISH (Gadus macrocephalus) MYOFIBRIL FOR SURIMI

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