Characteristics of surimi gelfrom Oreochromis mossambicus in different aquaculture areas

Gelling properties of surimi can be influenced by quality of tilapia meat. Meanwhile, the quality of meat can be influenced by aquaculture conditions and aquaculture areas. Hence, the objective of this research was to examine the quality of surimi with tilapia as raw materials cultivated in differen...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-05, Vol.260 (1), p.12111
Main Authors: Kurniasih, R A, Darmanto, Y S, Herawati, V E
Format: Article
Language:English
Subjects:
Aquaculture
Lakes
Meat
Moisture content
Raw materials
Surimi
Tilapia
Water content
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Summary:Gelling properties of surimi can be influenced by quality of tilapia meat. Meanwhile, the quality of meat can be influenced by aquaculture conditions and aquaculture areas. Hence, the objective of this research was to examine the quality of surimi with tilapia as raw materials cultivated in different areas. Tilapia cultivated in Sentani Lake, Rawa Pening Lake, and Wadas lintang Reservoir will be used for producing surimi in this study. The results showed that tilapia cultivated in Rawa Pening Lake can produce surimi with the highest gel strength and the lowest expressible moisture content than others (p
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/260/1/012111