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• W2488463584 abstract "Catfish production is abundant and could be an option as a raw material for processed fishery products such surimi. Surimi processing technology of freshwater fish are being developed because of the gel quality is still low. The addition ofoxidized phenolic components in surimi has been studied in several species of marine fish, however, its use in freshwater fish has never been done. The addition ofoxidized phenolic components in surimi cat fish was expected to be one alternative to improve the quality of the gel. This study aimed to determine the effect of oxidized phenolic components in this commercial tannic acid and oxidized tea extract the characteristics and water holding capacity cat fish of surimi gel. The concentration of tannic acid and oxidized teaextract were added as follows: 0%; 0.1%; 0.2%; 0.3%; 0.4% and 0.5% of the protein content. The addition ofoxidized tannic acid and tea extract significantly affected the characteristics of the Texture Profile Analysis and Water Holding Capacity (WHC) of catfish (Clarias gariepinus ) surimi gel. The addition of oxidized tannic acid and tea extract increased the value of hardness, springines, adhesive force and gumminess compared tocontrols;however, there was nosignificant effect on the value of cohesiveness. WHC values of surimi gel increased with the concentration ofoxidized tannic acid and tea extract added. Optimum concentration of phenolic compound to enhance catfish surimi gel were 0.5 % for tannic acid and 0.4% for tea leaf extract." @default.
• W2488463584 created "2016-08-23" @default.
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• W2488463584 date "2015-01-01" @default.
• W2488463584 modified "2023-09-22" @default.
• W2488463584 title "KARAKTERISTIK TEKSTUR DAN DAYA IKAT AIR GEL SURIMI IKAN LELE (Clarias batrachus) DENGAN PENAMBAHAN ASAM TANAT DAN EKSTRAK FENOL TEH TEROKSIDASI Texture Profile Analysis and Water Holding Capacity (WHC) of Cat Fish (Clarias batrachus) Surimi Gel with Addition of Oxidised Phenolic Tea Extract and Tanic Acid )" @default.
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