The effect of the addition of modified tapioca starch and egg white as binding agent to kamaboko made from silver catfish (pangasius spp)

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The effect of the addition of modified tapioca starch and egg white as binding agent to kamaboko made from silver catfish (pangasius spp)

Suwono, Regina Indriana - Personal Name; Irianto, Hari Eko - Personal Name;

This project is attempting to produce kamaboko from surimi as the raw material made from Silver Catfish ((Pangasius sp) or Pangasius Catfish. The addition of different percentage of modified starch and different binding agents (raw egg white and egg white powder) are observed in differentiating physical characteristic (gel strength, firmness, toughness), chemical characteristic (protein content, moisture content, fat content, ash content, pH value), and sensory characteristic (attribute difference test, and hedonic test). Microbiology test is also conducted as a requirement in food processing.

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B00442 (wh) Available

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Series Title: -
Call Number: 442
Publisher: : Swiss German University., 2008
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
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Subject(s): FT
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