Pengaruh Garam dan Enzim Transglutaminase Terhadap Sifat Fisik dan Sensori Daging Restrukturisasi Ikan Mata Goyang

Pengaruh Garam dan Enzim Transglutaminase Terhadap Sifat Fisik dan Sensori Daging Restrukturisasi Ikan Mata Goyang

ABSTRACT The important thing considered in the processing of fish mince meat based products is gel forming ability, which is affected by additives applied in the processing of the products. This research was aimed at studying the effect of TGase and salt addition on the physical and sensory propert...

Full description

Bibliographic Details
Main Authors: Yusro Nuri Fawzya, Tri Kusuma Agung Puruhita, Gunawan Gunawan, Gintung Patantis
Format: Article
Language:Indonesian
Published: Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan 2011-06-01
Series:Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Subjects:
salt, transglutaminase, restructured fish meat
Online Access:http://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/88

Internet

http://www.bbp4b.litbang.kkp.go.id/jurnal-jpbkp/index.php/jpbkp/article/view/88

Similar Items