Application of mixing index (ip) for the evaluation of gel-forming ability in myofibril-protein gels of fish pastes

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DC Field	Value	Language
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
Appears in Collections:	Jurnal Teknologi dan Industri Pangan

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J.Teknologi & Industri Pangan, Vol 21, No 1 (2010) -aplication of mixing index.doc	Abstract	24 kB	Microsoft Word	View/Open
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