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DC Field | Value | Language |
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dc.contributor.advisor | Abdul Salam Babji, Prof. Dr. | - |
dc.contributor.author | Wolyna binti Pindi (P38418) | - |
dc.date.accessioned | 2023-10-13T09:32:06Z | - |
dc.date.available | 2023-10-13T09:32:06Z | - |
dc.date.issued | 2013-04-07 | - |
dc.identifier.other | ukmvital:74703 | - |
dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/499452 | - |
dc.description | Freshwater fish production has increased worldwide because of the impact of the global development of the aquaculture industry. Demand for freshwater fish is increasing due to the decrease and plateauing of marine fish production. Gel-forming ability is a key characteristic in fish processing technology. Gelation properties of freshwater fish like haruan (Chana striatus), red tilapia (Oreochromis niloticus), keli (Clarias macrocephalus) and patin (Pengasius pengasius) were investigated in this study. The first phase of this research was carried out to study the effect hightemperature setting (40°C) at different times on the textural, rheological and microstructure properties of restructured fish products from four fish species. Study on gelation showed haruan and tilapia had better textural and rheological characteristics as compared to keli and patin. This was supported by the findings of texture, rheology, microstructures (VP-SEM) and protein solubility analyses that have been conducted. The second phase of this study was performed to assess the effect of microbial transglutaminase (MTGase) (0, 0.3 and 0.6%) and salt (NaCl) (0, 1, and 2%) on the gelling properties of restructured fish products from red tilapia and haruan. Increasing the amount of both additives improved the mechanical and functional properties of the restructured haruan and red tilapia products. SDS-PAGE study revealed that MHC underwent polymerization to a higher extent in the presence of MTGase. Increasing NaCl decreased the amount of expressible water (P<0.05). In the third phase of this study, response surface methodology (RSM) was used to investigate the effect of MTGase, soy protein isolate (ISP) and κ-carrageenan (KGN) on the textural properties of restructured haruan products. Generally, MTGase and KGN improved the textural properties of haruan gel (P<0.01). The addition of ISP had negative effects on the quality of colour of the haruan gel by decreasing the L* values and whiteness index, and increased the base.sh bb bb2 bb6 values. Two optimum formulations F1 (MTG=0.54%; ISP=3.45%; KGN=0.76%) and F2 (MTG=0.60%; ISP=4.08%; KGN=0.38%) and the formulation of midpoint (TT) (MTG=0.30%; ISP=3%; KGN=0.4%) were used to produce haruan sausages. The textural properties of haruan sausages was improved during chilled storage (4°C) for 12 days (P<0.05). Besides that, haruan sausages were safe from the microbial load point of view as the total plate count (TPC) were below the permissible limit (<106 cfu/g). However, all formulations had a high peroxide values which exceeded 30 meq/kg on the day 12. Generally, these studies have pointed out the potential of freshwater fish for use in the production of processed fish products. However this is only feasible if it is processed using appropriate methods, and combined with other food additives to improve their gelation properties.,Ph.D | - |
dc.language.iso | may | - |
dc.publisher | UKM, Bangi | - |
dc.relation | Faculty of Science and Technology / Fakulti Sains dan Teknologi | - |
dc.rights | UKM | - |
dc.subject | Ikan air tawar | - |
dc.subject | Teknologi perikanan | - |
dc.subject | Freshwater fishes | - |
dc.title | Ciri-ciri pengelan produk ikan air tawar yang ditambah nilai | - |
dc.type | Theses | - |
dc.format.pages | 206 | - |
dc.identifier.callno | QC276.W639 2013 | - |
dc.identifier.barcode | 000719 | - |
Appears in Collections: | Faculty of Science and Technology / Fakulti Sains dan Teknologi |
Files in This Item:
File | Description | Size | Format | |
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ukmvital_74703+Source01+Source010.PDF Restricted Access | 5.64 MB | Adobe PDF | View/Open |
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