Utilization of Carp (Cyprinus carpio) as Surimi For Sausage Manufacturing

Abstract

Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evaluate sausage produced from carp surimi by varying washing frequency and tapioca filler concentration. Five washing frequencies (1; 2; 3; and 4 times) and three tapioca filler concentrations (2; 3; and 4%) were compared. The study showed 1 time washing frequency gave better surimi physical characteristics (57.40% yield; 73.76% water holding capacity; 26.64% expressible moisture content, 821.92 g.cm gel strength; 54.45% whiteness) and chemical characteristic (78.00% moisture content and 6.34% salt soluble protein) compared to other washing frequencies. Based on the organoleptic test, 2% tapioca was the selected filler concentration. Selected surimi sausage had better physical, chemical and sensori characteristics than commercial sausage. The physical characteristics of the selected sausage were 70.46% water holding capacity; 24.58% expressible moisture content; 78.64% whiteness; 4346.70 g.cm gel strength; 101.23 g hardness; 0.98 g springiness; and 43.96 g chewiness. While the chemical characteristics of that sausage were 75% water; 1.35% ash; 11.51% protein; 4.46% fat; and 7.63% carbohydrate. The sensory scores of the sausage evaluated were color 0.44, aroma 0.60; taste 1.16; and springiness 1.86.

PENGARUH KOMBINASI LEACHING DAN EGG WHITE POWDER (EWP) TERHADAP KUALITAS GEL KAMABOKO IKAN COBIA (Rachycentron Canadum)

“…Menurut Wicaksana et al (2014), warna gel kamaboko yang diperoleh dari jumlah leaching yang semakin banyak akan menghasilkan warna yang lebih putih. Hasil ini sesuai dengan penelitian Eveline et al (2019) bahwa frekuensi leaching meningkatkan nilai derajat putih surimi ikan mas. Komponen pengotor seperti darah, sarkoplasma dan lemak akan larut dalam air leaching.…”

Effect of Cold Storage Time (4°C) on Malondialdehyde (MDA) Level, Motility and Viability Spermatozoa of Cyprinus carpio L. Punten Strain

“…Cyprinus carpio L is classified as a type of fish that has high economic value [1]. One of the main factors needed to increase the cultivation and production of C. carpio L is created as the best quality of parental fish to produce good quality seeds.…”