dc.contributor.author | Onibala, Hens | |
dc.date.accessioned | 2011-05-31T03:20:27Z | |
dc.date.available | 2011-05-31T03:20:27Z | |
dc.date.issued | 2010 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/45723 | |
dc.description.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. | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Application of mixing index (ip) for the evaluation of gel-forming ability in myofibril-protein gels of fish pastes | en |
dc.title.alternative | Jurnal Teknologi dan Industri Pangan Vol 21 No 1 Tahun 2010 | en |