scholarly journals PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)

2002 ◽  
Vol 4 (2) ◽  
pp. 9
Author(s):  
Amir Husni ◽  
Iwan Yusuf Bambang Lelana
Keyword(s):  
Gel Strength ◽  
Sensory Characteristics ◽  
Gel Properties ◽  
Time Frequency

Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different  washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength. 

scholarly journals KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

2002 ◽  
Vol 4 (2) ◽  
pp. 1
Author(s):  
Iwan Y.B. Lelana ◽  
Amir Husni
Keyword(s):  
Statistical Analysis ◽  
Gel Strength ◽  
Sensory Characteristics ◽  
Gel Properties ◽  
Time Frequency ◽  
Time Treatment ◽  
Surimi Gel

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

Influence of ultrasound on chemically induced gelation of micellar casein systems

2013 ◽  
Vol 80 (2) ◽  
pp. 138-143 ◽  
Author(s):  
Jayani Chandrapala ◽  
Bogdan Zisu ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Viscoelastic Properties ◽  
Surface Hydrophobicity ◽  
Gel Strength ◽  
Gel Properties ◽  
Dairy Processing ◽  
Chemically Induced ◽  
Micellar Casein ◽  
Protein Gelation ◽  
Protein Gels ◽  
Weak Gel

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

scholarly journals MICROBIAL TRANSGLUTAMINASE OF INDONESIAN Streptomyces sp. : Screening and Production in several media

2016 ◽  
Vol 11 (1) ◽  
pp. 13
Author(s):  
Yusro Nuri Fawzya
Keyword(s):  
Potato Starch ◽  
Demersal Fish ◽  
Gel Strength ◽  
Microbial Transglutaminase ◽  
Gel Properties ◽  
Fish Products ◽  
Streptomyces Sp ◽  
Minced Fish ◽  
Soybean Powder ◽  
Gel Forming Ability

Transglutaminase (TGase) which catalyzes the formation of inter and intra molecular ε-(λ-glutamyl)lysine (GL) crosslinks, plays an important role in surimi production. The surimi-based products as well as processed minced fish products are being popular in Indonesia which is produced from various type of fish. These products usually require good gel strength which commonly be produced from fresh demersal fish.  Since the endogenous fish TGase reduces quickly after catching and is almost completely destroyed by freezing, the exogenous TGase may be apply to improve the gel forming ability of fish. Microbial transglutaminase (MTGase) can thus be used to increase the gel properties. In this research, a total of 178 Streptomyces strains from various environment were screened and selected based on their ability to produce MTGase. Strain TTA 02 SDS 14 was then selected to further study. In order to optimize the MTGase activity, the enzyme was produced in six formulas media referring to six different publications, designated as media A; B; C; D ; E and F. The result showed that the highest MTGase activity was produced from medium B containing of pepton 1,5%; MgSO4.7H20 0,1%; KH2PO4 0,5%; Na2HPO4 0,5%; soybean powder 2%, potato starch 2% and glucose 1,5%. The MTGase activity reached the highest in the incubation time of 4 days, with the activity of 1.45 U/mL.  

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

2019 ◽  
Vol 88 ◽  
pp. 256-264 ◽  
Author(s):  
Huimin Zhang ◽  
Yiting Xiong ◽  
Amr M. Bakry ◽  
Shanbai Xiong ◽  
Tao Yin ◽  
...  
Keyword(s):  
Spatial Structure ◽  
Silver Carp ◽  
Sensory Characteristics ◽  
Gel Properties

Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Xiaoling Luo ◽  
Ruijin Yang ◽  
Wei Zhao ◽  
Zhenzhu Cheng ◽  
Xiaoyan Jiang
Keyword(s):  
High Pressure ◽  
Moisture Content ◽  
High Pressures ◽  
Gel Strength ◽  
Band Intensity ◽  
Gel Properties ◽  
Spanish Mackerel ◽  
Gelling Properties ◽  
Washing Process ◽  
Scomberomorus Niphonius

This study evaluated the effect of washing conditions on gel properties of Spanish mackerel and investigated the application of high pressure to improve the gel properties of Spanish mackerel. Alkaline-saline washing process surimi (ASWPS) showed the increase in gel strength by 40.19% than unwashed surimi, and by 26.74% than conventional washing process surimi (CWPS). These increases were associated with the lowered expressible moisture content. However, no differences were found in deformation of gels prepared by different washing processes. Electrophoretic studies revealed that ASWPS had the highest MHC and actin band intensity. Alkaline-saline washing process surimi was subjected to ultra-high pressures of 100, 200, 300, 400, 500 MPa for 30 min at 40°C. The effects of pressure on both springiness and cohesiveness were insignificant. Hardness and chewiness of samples treated at 300 and 400 MPa increased significantly when compared with the control, which increase by 2.68 and 2.40 times at 300 MPa and by 2.87 and 2.70 times at 400 MPa, respectively. However, these values slightly decreased after treatment at 500 MPa. In addition, pressure increased the whiteness of surimi, the higher pressure the more increase.

scholarly journals Influence of collagen and some proteins on gel properties of jellyfish gelatin

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0253254
Author(s):  
Artima Lueyot ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Pokkwan Hutangura ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Gel Strength ◽  
Hot Water ◽  
Collagen Types ◽  
Gel Properties ◽  
Intrinsic Factors ◽  
Melting Temperatures ◽  
Collagen Protein ◽  
Liquid Chromatography Tandem Mass ◽  
Bovine Gelatin ◽  
By Products

Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduce the amounts of chemicals used in the preparative steps of gelatin production. To date, the lack of identified proteins in gelatin has limited the understanding of differentiating intrinsic factors quantitatively and qualitatively affecting gel properties. No comparison has been made between marine gelatin of fish and that of jellyfish, regarding protein type and distribution differences. Therefore, the study aimed at characterizing jellyfish gelatin extracted from by-products, that are i.e., pieces that have broken off during the grading and cleaning step of salted jellyfish processing. Different pretreatment by hydrochloric acid (HCl) concentrations (0.1 and 0.2 M) and hot water extraction time (12 and 24 h) were studied as factors in jellyfish gelatin extraction. The resultant jellyfish gelatin with the highest gel strength (JFG1), as well as two commercial gelatins of fish gelatin (FG) and bovine gelatin (BG), were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results show that the jellyfish gelatin (JFG1) extracted with 0.1 M HCl at 60°C for 12 h delivered a maximum gel strength of 323.74 g, which is lower than for FG and BG, exhibiting 640.65 and 540.06 g, respectively. The gelling and melting temperatures of JFG1 were 7.1°C and 20.5°C, displaying a cold set gel and unstable gel at room temperature, whereas the gelling and melting temperatures of FG and BG were 17.4°C, 21.3°C, and 27.5°C, 32.7°C, respectively. Proteomic analysis shows that 29 proteins, of which 10 are types of collagen proteins and 19 are non-collagen proteins, are common to all BG, FG, and JFG1, and that JFG1 is missing 3 other collagen proteins (collagen alpha-2 (XI chain), collagen alpha-2 (I chain), and collagen alpha-2 (IV chain), that are important to gel networks. Thus, the lack of these 3 collagen types influences the inferior gel properties of jellyfish gelatin.

scholarly journals KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY

2019 ◽  
Vol 13 (01) ◽  
pp. 62
Author(s):  
Dedin Finatsiyatull Rosida ◽  
Arumsaka Arina Taqwa
Keyword(s):  
Fruit Juice ◽  
Gel Strength ◽  
Color Intensity ◽  
Total Acid ◽  
Gel Properties ◽  
Physical Chemical ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Solid Form

One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca jelly candy based on physical, chemical and organoleptic characteristic. This study used a completely randomized design with one factor with eight treatments, namely carrageenan and gelatin formulations. The formulation used was 2%: 0%; 4%: 0%; 2%: 15%; 4%: 15%; 2%: 18%; 4%: 18%; 0%: 15%; 0%: 18%. The best results of jelly candy treatment with carrageenan concentration of 2%. This resulted had moisture of 12.462%, ash of 0.597%, reducing sugar of 8.79%, total acid of 0.401%, pH of 4.76, gel strength of 36,706 N, color intensity of L 35.4; a* 8.3; b* 13.5. Based on organoleptic characteristic, its color value of 4.84 (rather like), aroma of 4.76 (rather like), texture of 4.76 (rather like) and flavor of 5.20 (like). Keywords: carrageenan, gel properties, gelatin, jelly candy, salacca  

Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder

2013 ◽  
Vol 662 ◽  
pp. 409-412
Author(s):  
Wei Xu ◽  
Yu Jie Chi ◽  
Yu Miao Hong
Keyword(s):  
Production Process ◽  
Egg White ◽  
Heating Time ◽  
Gel Strength ◽  
White Powder ◽  
Gel Properties ◽  
Egg White Protein ◽  
Egg White Powder ◽  
Optimized Conditions ◽  
Protein Production Process

In order to produce high gel strength egg white powder, Box-Behnken model was used to optimize the heating conditions in dry state of egg white protein production process. The gel properties of egg white powder were determined in various conditions. Results showed that the optimized conditions of heating conditions as follows: 84.8°C of temperature, 10.3 days of heating time, 10.3 % of relative humidity. Gel hardness of egg white powder increased from 408.36 g to 952.62 g through this treatment under the conditions. A tight and more uniform network with constant stability was observed in the gel of egg white powder after heating in SEM (5000×). The results showed that heating in dry state is an efficient method to improve gel properties of egg white powder.

scholarly journals Effect of hydrochloric acid extraction on yield and gel properties of gelatine from salted jellyfish by-products

2021 ◽  
Vol 302 ◽  
pp. 02009
Author(s):  
Wiriya Charoenchokpanich ◽  
Pratchaya Muangrod ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Hydrochloric Acid ◽  
Gel Strength ◽  
Hot Water ◽  
Water Extraction ◽  
Food Ingredient ◽  
Gel Properties ◽  
Hot Water Extraction ◽  
Pre Treatment ◽  
Hcl Concentration ◽  
By Products

Salted jellyfish by-products have collagen protein that is mainly sold for animal feed at a low price. The change of jellyfish by-products into a food ingredient like gelatine could benefit food applications and reduce food waste. Indeed, jellyfish gelatine production is a time-consuming process that includes alkaline pre-treatment, acid pre-treatment, hot water extraction, and drying. Reduced times of acid pre-treatment and water extraction might deliver different gel properties. Therefore, this research aimed to investigate the effect of hydrochloric acid (HCl) pre-treatment on the gel quality of resultant gelatine. Desalted jellyfish by-products were immersed in 0.5 M sodium hydroxide at 4oC for 1 h and then were acidtreated by varying HCl concentrations (0.1, 0.2, and 0.3 M) at 25oC for 2 h. After that, samples were extracted at 60oC for 3 h and dried at 60oC for 3 days. Results showed that gelatine yield significantly increased with increasing HCl concentration. Gelatine yield were 2.97±0.97%, 5.60±1.01%, and 6.34±1.08%, after extraction with 0.1, 0.2, and 0.3 M HCl, respectively. Gel strength generally decreased as HCl concentration increased. Gel strength values were in the range of 118.89-223.60 g. The colour of jellyfish gelatine showed light to dark brown with no differences in Hue values. Thus, the short duration of HCl pre-treatment for 2 h and hot water extraction for 3 h was insufficient for the jellyfish gelatine process.

scholarly journals THE EFFECT OF SEAWEED POWDER (Eucheuma cottonii) ADDITION IN CATFISH SAUSAGE

2015 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Lisa Amanda Yakhin ◽  
Kristalia Mulya Wijaya ◽  
Joko Santoso
Keyword(s):  
Clarias Gariepinus ◽  
Gel Strength ◽  
Sensory Properties ◽  
Gelling Agent ◽  
Gel Properties ◽  
Commercial Fish ◽  
Lipid Contents ◽  
Gelling Properties ◽  
Sarcoplasmic Protein ◽  
Eucheuma Cottonii

Sangkuriang catfish (Clarias gariepinus) is one of freshwater fish which gives low gelling capacity due to its high content of sarcoplasmic protein and lipid contents. Catfish surimi was made into fish sausage with tapioca starch as filler and seaweed powder as gelling agent. Seaweed Eucheuma cottonii have ability to increase gelling properties because of its hydrocolloid content, carrageenan. In this research, different concentrations of E. cottonii seaweed powder were added to fish sausage. E. cottonii powder improved gel strength (1816.69 g.cm), WHC (88.67%) of fish sausage without giving any effect to the sensory properties of fish sausage (aroma, flavor, off-flavor, color). The best concentration of E. cottonii powder adding was 0.50%. Fish sausage added with seaweed powder (0.50%) had comparable WHC, gel properties (gel strength, biting and folding test) and sensory properties with commercial fish sausage marketed in Indonesia. Furthermore, fish sausages added by either seaweed powder had higher whiteness degree, whiter color, and higher dietary fiber content compare to commercial fish sausage. Keywords : catfish, Eucheuma cottonii, fish sausage, seaweed powde 

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