Effect of Adding Egg White Powder on Surimi Quality Based on Pangasius and Catfish Flesh

Abstract

The variety of raw materials from demersal fish in small quantities has resulted in the development of freshwater fish-based surimi processing technology. This study aims to determine the best concentration of egg white powder based on pangasius and catfish on the quality of surimi by physically, chemically, and sensory. The experimental design used was a Completely Randomized Design (CRD) with the addition of egg white powder at concentrations of 0%, 1%, 2%, 3%, and 4%. The surimi quality characteristics tested in this study included texture profile, degree of whiteness, pH, moisture, ash, protein, fat, water holding capacity, sensory and folding tests. The results showed a significant effect (P < 0.05) on whiteness, fat, water holding capacity, texture profile, folding and sensory tests. However, it did not affect (P > 0.05) on ash, protein, and pH. The results showed that the concentration of 1% egg white powder was able to improve surimi gel based on quality.