Abstract:
The properties of surimi gel from Javanese carp (Barbonymus gonionotus) added with
various salt treatment (0% SP, 0.05% SP, 0.1% SP with and without 50mmol/kg CaCh
respectively) at different washing cycle levels (1, 2, 3 and 4) were studied. The gel made
from Javanese carp surimi at washing cycle 4 showed better water holding capacity,
breaking force and deformation, gel strength, water holding capacity and microstructure
study than other levels of washing cycles. Surimi gel from Javanese carp surimi added
with 0.05% SP at washing cycle 4 had the increase in gel strength by 14.86% compared
with the control gel (without presence of SP at washing cycle 4). At the same levels, it
also exhibited highest water holding capacity. The addition of 50 mmol/kg CaCh
(without the presence of SP) and 0.05% SP alone had shown highest deformation and
highest gel strength among all treatments, suggesting that sufficient CaCh could enhance
the gel properties. Microstructure study revealed that a gel with fine network was formed
with the addition of 0.05%SP at washing cycle 4. However, this study showed that there
is no synergistic effect between SP and CaC12. Therefore, the addition of SP at
appropriate concentration could increase the breaking force as well as water holding
capacity of surimi gel.
