Physicochemical Properties of Milkfish (Chanos-chanos) Surimi Powder

Abstract

The production of milkfish in South Sulawesi is considerably high and the processing of milkfish surimi has been done to produce fish jelly products. Generally, surimi must be kept in freezing condition. Therefore we need technology support in order to easy processing of fish product in storage and efficient issue in terms of distribution. One that can be done is that to process it into surimi powder. The surimi powder of milkfish has a great opportunity to develop for diversification of fishery products. The aim of this study was to determine the physicochemical properties of milkfish surimi fish with the addition of different types of dryoprotectant : 2% carragenan (C) ; 4% sucrose + 2% carragenan (Su+C) ; 4% sorbitol + 2% carrageenan (So+C) ; 6% trehalose + 2% carragenan (T+C) with vacuum drying. The results showed that the milkfish surimi powder contains 7.22 - 7.91% moisture content; protein 57.06 - 61.9%; fat 9.62 - 10.88%; ash content 1.35 - 1.48% ; surimi powder yield 13.3 - 14.65%; WHC levels 6.42 - 14.64 mL/g ; pH range 6.37 - 6.75; whiteness 61.51 - 72.35. The addition of trehalose 6% + 2% carrageenan (T+C) as dryoprotectant has better physicochemical properties compared with other treatments.