Kajian kesan berbagai bahan terhadap struktur dan perisa produk bebola ikan kerisi (Nemipterus spp.)

Augustine Joseph Bunchol, (2000) Kajian kesan berbagai bahan terhadap struktur dan perisa produk bebola ikan kerisi (Nemipterus spp.). Universiti Malaysia Sabah. (Unpublished)

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Abstract

Effects of adding sucrose, sorbitol and sodium tripolyphosphate in different formulation in minced threadfin bream (Nemipterus spp.) was studied using the Folding Test and Thawing Drip Test. These tests were carried out to determine the effects of each ingredient surimi gel strength and its water retention ability when frozen at a temperature of -30°C. The gel strength and the ability to retain water in surimi has been found to be an important aspect in giving its texture. Fishballs were then produced from the surimi by adding ice, wheat flour, salt and monosodium glutamate in different formulations to study the effect of the ingredients in structure formation as well as the taste of the fishballs. Three types of flour that is wheat flour, corn flour and the tapioca flour were used to study the effect of these flours towards the structure and the taste of the fisballs. Sensory test used to evaluate the fish balls are Hedonic Scale Test and Analysis Descriptive with Scale Test. The addition of lysine and arginine into the surimi at a level of 1 % and 2% are also carried out to study the effects of these two acid amino towards the structure of the surimi which was frozen at -30°C. The surimi which was added with acid amino were then produced into fishballs. The reason of adding these acid amino was to softened the protein in the fish flesh which has been binded and hardened by the existence of formaldehyde which occurred during freezing. Based on the sensory results obtained, fishballs produced from the surimi added with acid amino has been found to be very soft. However, Maillard reaction seems to occur in the fish balls whereas this has deter the acceptance of the panelists in the attribute of colour. This reaction could be prevented by adding sulphite at a certain level. The addition of sulphite in fish balls should be studied further in the future.

Item Type: Academic Exercise
Uncontrolled Keywords: fish ball, Maillard reaction, surimi, flour, Folding Test, Thawing Drip Test
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 24 Dec 2014 01:31
Last Modified: 24 Oct 2017 03:08
URI: http://eprints.ums.edu.my/id/eprint/10255

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