BibTex Citation Data :
@article{IJFST6766, author = {Ima Wijayanti and Joko Santoso and Agus Jacoeb}, title = {The Effect of Leaching Times on the Gel Properties of Catfish (Clarias gariepinus) Surimi}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {8}, number = {1}, year = {2012}, keywords = {}, abstract = { T he effect of leaching times on the proximate composition and gel properties of surimi has been studied in this research. Leaching times significantly influenced the chemical composition of catfish surimi. The raise of leaching times increased the water content and decreased protein, fat and minerals composition of catfish surimi. Water holding capacity value of surimi gel by leaching 3 times increased 29.78% compared to leaching one time. Deformation increased with the rising of leaching times. The highest deformation was reached by leaching 4 times with raising 74.27% compared to leaching one time. Result of sensory evaluation indicated that the rising of leaching times had positive impact in folding test and teeth cutting test. Three and four times of leaching produced better characteristics of the gel rather than leaching 1 and 2 times. Keywords: cat fish, gel properties, leaching times, surimi }, issn = {2549-0885}, pages = {32--37} doi = {10.14710/ijfst.8.1.32-37}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/6766} }
Refworks Citation Data :
The effect of leaching times on the proximate composition and gel properties of surimi has been studied in this research. Leaching times significantly influenced the chemical composition of catfish surimi. The raise of leaching times increased the water content and decreased protein, fat and minerals composition of catfish surimi. Water holding capacity value of surimi gel by leaching 3 times increased 29.78% compared to leaching one time. Deformation increased with the rising of leaching times. The highest deformation was reached by leaching 4 times with raising 74.27% compared to leaching one time. Result of sensory evaluation indicated that the rising of leaching times had positive impact in folding test and teeth cutting test. Three and four times of leaching produced better characteristics of the gel rather than leaching 1 and 2 times.
Article Metrics:
Last update:
Last update: 2025-07-07 04:32:13
Catfish (Clarias gariepinus): A potential alternative raw material for surimi production
Authors who submit manuscripts do so with the understanding that, if accepted for publication, the copyright of the article will be transferred to Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, Faculty of Fisheries and Marine Science, Diponegoro University as the journal publisher. The copyright includes the rights to reproduce and distribute the article in all forms and media, including reprints, photographs, microfilm, and similar reproductions, as well as translations.
Articles published in this journal are licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0). This license allows others to use, share, adapt, and redistribute the material in any medium or format, provided appropriate credit is given to the original author(s) and the journal, and that any derivative works are distributed under the same license.
Saintek Perikanan: Indonesian Journal of Fisheries Science and Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, and the editors make every effort to ensure the accuracy of all data, opinions, and statements published in the journal. However, the content of each article and advertisement published in Saintek Perikanan is the sole responsibility of the respective authors and advertisers.
View My Stats
