Abstract
Mechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.
Highlights
Mechanical property is important factors in determining quality of surimi-based products
The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel
The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration
Summary
Sifat mekanik gel surimi yang ditambahkan olive leaf extract powder. Abstrak Sifat mekanik merupakan faktor penting dalam menentukan kualitas produk gel surimi. Senyawa fenol dari tumbuhan telah dimanfaatkan untuk memperbaiki sifat mekanik gel surimi. Tujuan penelitian ini adalah menentukan pengaruh penambahan olive leaf extract powder (OLEP) terhadap sifat mekanik gel surimi. Penelitian ini menggunakan perlakuan penambahan OLEP 0-0,5% untuk pembuatan surimi dari fillet red sea bream. Penambahan OLEP yang mengandung polifenol 1,9 mg GAE/g berat kering pada surimi meningkatkan breaking stress dan breaking strain gel surimi. Penambahan 0,2% OLEP meningkatkan breaking stress dan breaking strain masing-masing 13% dan 27%. Penambahan 0,5% OLEP menghasilkan gel surimi dengan breaking stress dan breaking strain masing masing 24% dan 29%. Penambahan OLEP memiliki efek negatif pada whitness gel surimi, OLEP mampu memperbaiki sifat mekanik produk gel surimi yang tidak mementingkan warna
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