Abstract
Milkfish is one type of fish that can be used as raw material for surimi. However, previous research indicated that the quality of surimi powder produced from milkfish needed some improvements in order to produce surimi with good texture and strength gel. The addition of microbial transglutaminase (MTGase) enzyme is expected to produce surimi with better gel characteristics. The research objectives were to determine the best enzyme concentration and reaction time in the formation of surimi gel and to determine the effect of enzyme addition on the physical and chemical characteristics of surimi gel produced. The research was divided into two stages: 1) preparation for making surimi, and 2) determination of enzyme concentration and reaction time for surimi gel formation. The research treatment consisted of two factors, which were enzyme concentration (0, 0.1, 0.3, 0.5 units/g of surimi) and reaction time (0, 30, 60 mins). The observation parameters consisted of yield, gel strength, whiteness, pH, water content, protein content, and fat content. The results showed that the best concentration of MTGase enzyme was 0.5 units/ g with a reaction time of 60 mins. The addition of transglutaminase enzyme gave an effect significantly on gel strength, whiteness, protein content, and fat content in the milkfish surimi gel produced.
Highlights
Surimi is a myofibril protein obtained from fish meat that has been through the bone mechanically removed process and mixed by cryoprotectant materials
Washing is known to increase the concentration of myofibril protein to increase the strength of the surimi gel (Hassan et al, 2017)
Milkfish surimi yield is the amount of surimi that can be produced by the milkfish raw material used
Summary
Surimi is a myofibril protein obtained from fish meat that has been through the bone mechanically removed process and mixed by cryoprotectant materials. Surimi is processed through chopping, washing, mixing with cryoprotectants, and freezing (Nurkhoeriyati et al, 2010). The washing process is a critical stage. A large amount of water is used to remove sarcoplasmic proteins, blood, fat, and other nitrogen components that can affect surimi quality (Tanuja et al, 2014). Washing is known to increase the concentration of myofibril protein to increase the strength of the surimi gel (Hassan et al, 2017). In addition to the washing process, the addition of salt to surimi is proven to increase the gel's strength in surimi (Tanuja et al, 2014)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
