The Next Generation Sequencing (NGS) technologies represent a turning point in the food inspection field, particularly for species identification in matrices composed of a blend of two or more species. In this study NGS technologies were applied by testing the usefulness of the Ion Torrent Personal Genome Machine (PGM) in seafood traceability. Sixteen commercial surimi samples produced both in ...

Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. Their ability to gel suggests their potential use in highly valued imitative products, such as Kamaboko, a surimi product. However, gelation and the resultant textural properties can be enhanced by va...

The aim of this study was to evaluate the efficiency ultrafiltration process (UF) in cleansing treatment tilapia surimi washing water and recovery components. After producing surimi, generated operations subjected UF a 30 kDa polyethersulfone membrane. Unfiltered waters permeate concentrate were analyzed for pH, total solids (TS) fixed (FS), proteins, lipids. chemical oxygen demand (COD) determ...


 Ikan merupakan salah satu bahan makanan yang mudah rusak. Patin (Pangasius sp) jenis ikan air tawar banyak dijumpai di sungai-sungai Provinsi Riau. dari sungai Riau memiliki cita rasa dan kandungan khas. adalah sumber berkualitas tinggi. Surimi dibuat patin telah dipisahkan kepala, jeroan, kulit tulangnya, kemudian mengalami perlakuan penumbukan ditambahkan beberapa pendukung untuk menda...

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed t...

The aim of this research is to develop an automated instrument for filtering surimi washing wastewater. tool consists a water suction system, filtration system using plankton net, and temperature sensors DS18B20 distance JSN-SRT04. results show that the wastewater has been successfully developed can produce 343 grams 199 filtered meat from 1 kg in two trials. turbidity data before after process...

fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used induce formation surimi. The sensory, water holding capacity and strength of DPCD induced gels superior heat-induced gels. Fourier-transform infrared spectroscopy was investigate the role quality golden pompano surimi c...