Malays. Appl. Biol. (December 2000) 29(1&2): 9-
EFFECTS OF CRYOPROTECTANTS ON FUNCTIONAL PROPERTIES OF DRIED LIZARDFISH (SAURIDA TUMBIL) SURIMI
HUDA, N., ABDULLAH, A.* and BABJI, A.S.
Food Science Program, School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor D. E. Malaysia
ABSTRACT
Surimi, with or without cryoprotectant can be dried to produce Fish Protein Concentrate (FPC) with a high content of >rotein and low fat. Drying of surimi was carried out with connventional oven at temperature 50°C, 60°C and 70°C mtil a moisture content 6-8% was reached. The addition of sucrose and polyphosphate as cryoprotectant to dried surimi esulted in an improved functional properties such as increased solubility, better emulsification, and foaming abilities, lowever, gel forming ability was greatly affected. Addition of cryoprotectant also resulted in browning problem as ndicated by lowering of lightness value. Dried surimi which dried at 60°C showed better functional properties than hose dried at 50 or 70°C
ABSTRAK
Surimi, dengan atau tanpa penambahan bahan krioawetan dapat dikeringkan bagi penghasilan pekatan protein ikan yang nengandungi protein dalam jumlah yang tinggi dan rendah lemak. Pengeringan dapat dilakukan dengan menggunakan cetuhar pada suhu 50, 60 dan 70 °C sehingga kandungan air tepung surimi antara 6-8%. Penggunaan sukrosa dan polifosfal ;ebagai bahan krioawetan menghasilkan tepung surimi yang memiliki ciri-ciri kelarutan, pengemulsian dan pembuihan rang lebih baik. Bagaimanapun sifat pembentukan gel tidak dapat dikekalkan. Penambahan bahan krioawetan juga nenghasilkan warna coklat pada tepung surimi yang ditunjukkan dengan penurunan nilai kecerahan. Suhu pengeringan 50°C didapati menghasilkan sifat berfungsi yang lebih baik berbanding dengan suhu 50 atau 70°C
Keywords: Dried surimi, cryoprotectant, functional properties.
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