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dc.contributor.authorNg, Mui Chng
dc.contributor.authorLee, How Kwang
dc.contributor.authorSophonphong, Krissana
dc.contributor.authorRungjiratananon, Somchai
dc.contributor.authorSuwannarak, Wanwipa
dc.contributor.authorLow, Lai Kim
dc.contributor.editorHooi, Kok Kuang
dc.contributor.editorLow, Lai Kim
dc.contributor.editorLim, Pang Yong
dc.date.accessioned2019-05-27T09:11:47Z
dc.date.available2019-05-27T09:11:47Z
dc.date.issued1997
dc.identifier.citationNg, M. C., Lee, H. K., Sophonphong, K., Rungjiratananon, S., Suwannarak, W., & Low, L. K. (1997). Utilization of lizardfish, Saurida tumbil, for surimi production. In K. K. Hooi, L. K. Low, & P. Y. Lim (Eds.), Proceedings of the seminar on the advances in fish processing technology in Southeast Asia in relation to quality management, Singapore, 29 October - 1 November 1996 (pp. 183-199). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9810088639
dc.identifier.urihttp://hdl.handle.net/20.500.12066/4843
dc.description.abstractLizardfish, Saurida tumbil, is an abundant resource that is relatively underutilized. It is a potential raw material for surimi processing. Characterized by its ability to produce formaldehyde endogenously after catch, the lizardfish tends to have comparatively higher levels of formaldehyde, which is known to accelerate protein denaturation. As such minced meat from lizardfish has to be treated to enhance its gel-forming ability. The objective of this project is to improve the gel-forming ability of surimi made from fresh and frozen lizardfish by sodium pyrophosphate leaching (PL), and the use of egg white and beef-plasma protein concentrate. This was compared against the usual leaching (UL) method. Pyrophosphate leaching (PL) resulted in better gel-forming ability. Two-times of leaching using 0.2% sodium pyrophosphate resulted in the production of reasonably good quality fish jelly products from fresh and frozen lizardfish. Both egg white and beef-plasma protein concentrate improved the gel-forming ability of surimi from lizardfish. However, if the frozen raw material is of poor quality, neither pyrophosphate leaching nor the addition of egg-white or beef-plasma could improve the gel-forming ability of the surimi. The critical control point for raw material quality is its formaldehyde level. The best quality surimi is obtained when the formaldehyde level is below 15 ppm.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleUtilization of lizardfish, Saurida tumbil, for surimi productionen
dc.typeConference paperen
dc.citation.spage183
dc.citation.epage199
dc.citation.conferenceTitleProceedings of the Seminar on the Advances in Fish Processing Technology in Southeast Asia in Relation to Quality Management, Singapore, 29 October - 1 November 1996en


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