| Issue |
BIO Web Conf.
Volume 112, 2024
6th EMBRIO International Symposium: “Ocean for Prosperity: Sustainably Use of the Ocean Resources for Economic Growth, Improvement of Livelihoods, and Preserve its Ocean Ecosystem Health” (EIS 2023)
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|---|---|---|
| Article Number | 09001 | |
| Number of page(s) | 14 | |
| Section | Marine Post Harvest | |
| DOI | https://doi.org/10.1051/bioconf/202411209001 | |
| Published online | 06 June 2024 | |
Characteristics of tilapia fish scale gelatin and its application in surimi
Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor - Indonesia
* Corresponding author: mnurilmala@apps.ipb.ac.id
Surimi is a minced fish commonly used as a raw material for fish jelly production. A strong gel formation in surimi can support fish jelly products to be compact, elastic, and durable. Gelatin is known to function as a gelling agent in food products. This study aimed to determine the characteristics of tilapia scale gelatin and the effect of adding tilapia scale gelatin to threadfin bream surimi on the characteristics of kamaboko. The gelatin analysis included yield, moisture content, ash content, pH, viscosity, setting point, and molecular weight. Surimi analysis included pH, texture profile (hardness, springiness, cohesiveness, and chewiness), water holding capacity, and whiteness. The yield and temperature points of tilapia scale gelatin gel were 13.01±0.59% and 18.17±0.28 oC. The gelatin characteristics of tilapia scales in this study met SNI 8622:2018 and GMIA 2019. The treatment of variations in the gelatin concentration of tilapia scales on surimi had a significant effect on the pH characteristics of surimi, whiteness, hardness, and chewiness of kamaboko.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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