print

Effect of alginate addition in the production of crab meat analogue made from non-economical fish

---

A study was carried out on the application of alginate in the production of crab meat analogue. The purpose was to study the effects of alginate addition to the characteristics of the crab meat analogue. Preliminary research was done to determine the best formulation of alginate with high gel strength and low syneresis. Optimum formulation was found to be 40%-Tb which consisted of 40% Turbinaria alginate and 60% Sargassum alginate. The formulation was applied to the crab meat analogue with different concentrations (0.25%, 0.5%, 0.75%, 1%). Physical analysis, chemical analysis, and sensory evaluation were done to study the effects. The physical analysis (hardness and cohesiveness), moisture content, and ash content analysis showed a significant difference among the treatments, while the thiobarbituric acid value, protein content, and fat content analysis showed no difference among the samples. From the sensory analysis, 0.25% alginate addition was the most preferred with the characteristics of 2.47% ash content, 75.98% moisture content, thiobarbituric acid value of 0.69 ?mol/g, 12.98% protein content, 0.81% fat content, hardness 3777.30 g/cm2, and cohesiveness 0.26. Using silver giddy fish in crab meat analogue production may be able to reduce the market price as the variable cost was calculated to be much lower than the market price.

---

Availability

B01274

(wh)

Available

Detail Information

Series Title

-

Call Number

1274

Publisher

: Swiss German University., 2012

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment