This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-re...

<p>PT. Indo Lautan Makmur termasuk perusahaan pengolahan ikan yang memproduksi berbagai macam olahan ikan, diantaranya: surimi, tempura, otak-otak, scallop, nugget, bakso dan banyak lagi. Saat ini PT. mengalami peningkatan produksi cenderung konsisten; Namun, perkembangan tidak konstan. Organisasi belum menggunakan sumber dayanya secara maksimal. Banyak permintaan produk mampu dipenuhi ol...

Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective processing method that could improve the properties meat. Here, we inoculated D. two strains, Lacticaseibacillus casei and Staphylococcus carnosus, have approved for use in meat processing, studied their impact on quality product. Compared uninoculated samples, inoculation L. mixe...