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The I't International Seminar on Animal Industry 2009
'osustainable Animal Production for Food Security and Safety"
Published: Faculty of Animal Science, Bogor
Agriculturat University (IPB)
Jl. Agatis Kampus IPB Darmaga 16680
T el. + 625 | 86228 I l, 86228 I l, 862281.2
Fax. +62518622842
http: I I fapet.ipb.
ac.
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P.rp*tukuun Nasional RI: Katalog Dalam Terbitan (KDT)
Faculty of Animal Science
The 1't lnternational Seminar on Animal lndustry 2009.
"sustainable Animal Production for Food Security and Safety"
PROCEEDING.
Published: Faculty of Animal Science, Bogor Agricultural University' Bogor' 2010
Ed.1. 2010. 210 x297 mm. 411 P.
ISBN: 978-96530-0-7
Language
Layout and Printed bY:
KANZ SARANA RAHARJO (KSR)
Bogor
-
Jawa Barat
e-Mail: ksrcenter@ gmail.com
English
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Feed Nutrition
physico-chemical properties
of meat and meat
product.
Due to the negative effect of sucrose 8olo
and sorbitol, this study investigated the effects of
sucrose level under 8o/o as a single agent of
cryioprotectant
on the
water to weight of sample (known as
d)
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water in the moisture of sample is counted b1
using formula:
properties of surimi-like from beef meat.
MATERIALS AND METHODS
%o
water).
X
(o/o
free water)
Finally, WHC (%) is counted by the formula:
(100 - percent free water in the moisture).
Surimi Preparation
Gel Strength
The round meat of beef was obtained from
traditional market in Bengkulu. The muscle tissue
was separated from fat and connective tissue
manually and then was cut into 3 cm size of meat
Gel strength was determined according to
method described by Tan et al., (1988). Surimi
for mincing by using meat mincer. Then, the
minced meat was washed three times by using
chilling water (5-10"C) which the final washing
used chilling 05% NaCl solution. The ratio of
water to minced meat in washing was 3:1. The
final step of surimi preparation was dewatering
by pressing washed minced meat in the screen of
linen mesh manually. Finally, raw surimi was
stirred with sucrose 3% (Pl), 4% (P2) and 5oh
(P3) and added sodium tripolyphosphate 0.2o/o for
each treatment. Each treatment was replicated
three times.
Surimi pH was measured by using pH-meter
(TOA HM-11p). At first, the elechode of pHmeter was calibrated to pH 4 and 7. After
calibrating, the electrode of pH-meter was
inserted into sample and the pH indicator rose on
the monitor of pH-meter. WHC was determined
by using Hamm method (Soepamo, 2005). The
steps of WHC determination are below:
a) A 0.3 g sample was placed on filter paper
Whatman 4l and pressed at 3,000 psi for 3
minutes by using Carver Press.
Two distinct areas are produced: a meat area
and a water area and measured by using plain
mater. The area between water and meat area
is wet area (mm2). The weight of water (mg)
is counted by using formula:
wet area
_*
0.0948
c)
Converting weight
percentage
heated with double step heating: 40"C in 20
minutes and 90"C in 20 minutes. This surimi's
gel strength was measured by using anvil instron
1140 and expressed as gf/cm2.
Chemical Composition
The procedures used to determine proximate
composition was similar to that of Apriyantono e/
al. (1989). Moisture was determined
through
oven drying method at 110"C for 24 h; crude
protein was determined by using Kjeldhal
method; crude fat was evaluated by using the
pH and Water Holding Capacity (WHC)
b)
was mixed with3o/o smooth salt and 30% chillin-e
water by using food processor until sticky surim-r
formed. Then, sticky surimi was cased and was
of free water into
soxhlet method; and ash content was measured
by ashing the sample in a muffle furnace
determined Salt-Soluble Protein
by
ZOOO
using
Kjehdahl method.
Statistical AnalYsis
One-way ANOVA was used to compare the
treatments effects. Duncan's Multiple Range Test
was set to determined significant differences
among mean values. The level of significance
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NOISSNJSI( (INV SITNSflU
Feed Nutrition
MacDonald, G. A., and T. C. Lanier, 1991'
Carbohydrates as cryoprotectants for
meats and surimi. Food Technol. 45:150-
The interesting here was that crude protein
and salt-soluble protein of surimi' The crude
protein was decline distinctly between Pl
Qe.teyi and P3 (1339%), while P2 (14'63
was no different, but the salt-soluble protein
response was no different. This fact indicated
thx the increment of sucrose added could not
protect protein content of the surimi although it
was no change the salt soluble content of the
surimi. The decline of the crude protein
corresponded to the decrement of the WHC'
One of the factor affecting WHC is protein
content which the protein molecules bind the
water molecule (Aberle et-a\.,2001)' This study
resulted that 3o/o This study resulted that 30
sucrose added had the highest value of the
I
variables.
CONCLUSIONS
Gadjah Mada UniversitY
the best characteristic of beef surimi was
sucrose as a single agent of cryoprotectant'
1981. Fish and Kdll Protein:
Processing Technology' Applied Science,
Suzuki,
T.
London.
Tan, S. M., M. C.Ng' T. Fujiwara, H' Kok
Kuang and H. Hasegawa. 1988' Handbook
on the processing of forzen surimi and fish
jelly products in Southeast Asia' Marine
3o/o
Fisheries Research Development-Southeast
Asia Fisheries Development Center,
REF'FERENCES
Singapore.
Aberle, E. D., J. C. Forrest, D. E' Gerrard, E'
W. Mills, H. B' Hendrick, M' D' Judge, R'
A. Merkel. 2001. Principles of Meat
Science. Edisi ke-4. Kendall/Hunt, Iowa'
Apriyantono, A., D. Fardiaz, N' L' Puspitasari,
Sedamawati, S. Budiyanto. 1989' Petunjuk
Pangan'
Departemen Pendidikan dan Kebudayaan
Direktorat Jendral Pendidikan Tinggi-
Pusat Antar Universitas Pangan dan Gizi
Institut Pertanian Bogor.
1987' The water binding of
meat. Fleischwirtschaft, 67, 1098-1102'
Jin, J. K.,I. S. Kim, S. J' Kim, K. J' Jeong,Y' J'
K. O.
Honikel,
J. Hur. 2008' QualitY
characteristics of chicken breast surimi as
Choi, and S.
affected by water washing time and pH
Adjustment. Asian-Aust J. Anim' Sci' 21
Q): a49-45s.
Kristinsson, H. G. and H' O. Hultin, 2003'
Role of pH and ionic strength on water
relationships in washed minced chicken
breast muscle gels. J' Food' Sci', 68:917'
922.
M.
1984. Surimi process technology'
Food Tech' 38 (1 1): 69-80'
Lee, C.
Press,
Yogyakarta.
The increase ofsucrose level added to beef
surimi decreased pH, WHC and crude protein,
but it could not change the responses of gel
strength, ash content, and crude fat and saltsoluble protein. The suitable sucrose level for
Laboratorium: Analisis
59.
Medina, J. R. and R' L. Ganote. 2002' The
effect of two cryoprotectant mixtures on
frozen Suribi surimi. Brazilian J' Chem'
Eng.19 (04):419-424.
Nowsad, A. A., W. F. Huang, S. Kanoh, and E'
Niwa. 2000. Washing and cryoprotectant
effects on frozen storage of spent hen
surimi. Poultry Sci. 7 9:9 13-920'
Park, S., M. S. Brewer, J. Novakovski, P' J'
Bechtel, and M. C. Keith. 1996. Process
and characteristics for a surimi-like
material made from beef or pork. J' Food
Sci.62 (2):422-427'
Soepamo, 2005. Ilmu dan Teknologi Daging'
The 1,, Intemational sentinar on Anintal Incltrslry
zool I
racutry- of Animll science' Bogor Agriculttrral University
'
"L
k\ qt'E
ffi ''ffi
,tK--'---
\.Nffi",
PROCEEDING
The I't International Seminar on Animal Industry 2009
'osustainable Animal Production for Food Security and Safety"
Published: Faculty of Animal Science, Bogor
Agriculturat University (IPB)
Jl. Agatis Kampus IPB Darmaga 16680
T el. + 625 | 86228 I l, 86228 I l, 862281.2
Fax. +62518622842
http: I I fapet.ipb.
ac.
id
P.rp*tukuun Nasional RI: Katalog Dalam Terbitan (KDT)
Faculty of Animal Science
The 1't lnternational Seminar on Animal lndustry 2009.
"sustainable Animal Production for Food Security and Safety"
PROCEEDING.
Published: Faculty of Animal Science, Bogor Agricultural University' Bogor' 2010
Ed.1. 2010. 210 x297 mm. 411 P.
ISBN: 978-96530-0-7
Language
Layout and Printed bY:
KANZ SARANA RAHARJO (KSR)
Bogor
-
Jawa Barat
e-Mail: ksrcenter@ gmail.com
English
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Feed Nutrition
physico-chemical properties
of meat and meat
product.
Due to the negative effect of sucrose 8olo
and sorbitol, this study investigated the effects of
sucrose level under 8o/o as a single agent of
cryioprotectant
on the
water to weight of sample (known as
d)
physico-chemical
t00
,n"ir1"*
e)
free
To determine WHC, the percentage of free
water in the moisture of sample is counted b1
using formula:
properties of surimi-like from beef meat.
MATERIALS AND METHODS
%o
water).
X
(o/o
free water)
Finally, WHC (%) is counted by the formula:
(100 - percent free water in the moisture).
Surimi Preparation
Gel Strength
The round meat of beef was obtained from
traditional market in Bengkulu. The muscle tissue
was separated from fat and connective tissue
manually and then was cut into 3 cm size of meat
Gel strength was determined according to
method described by Tan et al., (1988). Surimi
for mincing by using meat mincer. Then, the
minced meat was washed three times by using
chilling water (5-10"C) which the final washing
used chilling 05% NaCl solution. The ratio of
water to minced meat in washing was 3:1. The
final step of surimi preparation was dewatering
by pressing washed minced meat in the screen of
linen mesh manually. Finally, raw surimi was
stirred with sucrose 3% (Pl), 4% (P2) and 5oh
(P3) and added sodium tripolyphosphate 0.2o/o for
each treatment. Each treatment was replicated
three times.
Surimi pH was measured by using pH-meter
(TOA HM-11p). At first, the elechode of pHmeter was calibrated to pH 4 and 7. After
calibrating, the electrode of pH-meter was
inserted into sample and the pH indicator rose on
the monitor of pH-meter. WHC was determined
by using Hamm method (Soepamo, 2005). The
steps of WHC determination are below:
a) A 0.3 g sample was placed on filter paper
Whatman 4l and pressed at 3,000 psi for 3
minutes by using Carver Press.
Two distinct areas are produced: a meat area
and a water area and measured by using plain
mater. The area between water and meat area
is wet area (mm2). The weight of water (mg)
is counted by using formula:
wet area
_*
0.0948
c)
Converting weight
percentage
heated with double step heating: 40"C in 20
minutes and 90"C in 20 minutes. This surimi's
gel strength was measured by using anvil instron
1140 and expressed as gf/cm2.
Chemical Composition
The procedures used to determine proximate
composition was similar to that of Apriyantono e/
al. (1989). Moisture was determined
through
oven drying method at 110"C for 24 h; crude
protein was determined by using Kjeldhal
method; crude fat was evaluated by using the
pH and Water Holding Capacity (WHC)
b)
was mixed with3o/o smooth salt and 30% chillin-e
water by using food processor until sticky surim-r
formed. Then, sticky surimi was cased and was
of free water into
soxhlet method; and ash content was measured
by ashing the sample in a muffle furnace
determined Salt-Soluble Protein
by
ZOOO
using
Kjehdahl method.
Statistical AnalYsis
One-way ANOVA was used to compare the
treatments effects. Duncan's Multiple Range Test
was set to determined significant differences
among mean values. The level of significance
was Pa) luereJJlp ,{puergru8rs ere
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NOISSNJSI( (INV SITNSflU
Feed Nutrition
MacDonald, G. A., and T. C. Lanier, 1991'
Carbohydrates as cryoprotectants for
meats and surimi. Food Technol. 45:150-
The interesting here was that crude protein
and salt-soluble protein of surimi' The crude
protein was decline distinctly between Pl
Qe.teyi and P3 (1339%), while P2 (14'63
was no different, but the salt-soluble protein
response was no different. This fact indicated
thx the increment of sucrose added could not
protect protein content of the surimi although it
was no change the salt soluble content of the
surimi. The decline of the crude protein
corresponded to the decrement of the WHC'
One of the factor affecting WHC is protein
content which the protein molecules bind the
water molecule (Aberle et-a\.,2001)' This study
resulted that 3o/o This study resulted that 30
sucrose added had the highest value of the
I
variables.
CONCLUSIONS
Gadjah Mada UniversitY
the best characteristic of beef surimi was
sucrose as a single agent of cryoprotectant'
1981. Fish and Kdll Protein:
Processing Technology' Applied Science,
Suzuki,
T.
London.
Tan, S. M., M. C.Ng' T. Fujiwara, H' Kok
Kuang and H. Hasegawa. 1988' Handbook
on the processing of forzen surimi and fish
jelly products in Southeast Asia' Marine
3o/o
Fisheries Research Development-Southeast
Asia Fisheries Development Center,
REF'FERENCES
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Aberle, E. D., J. C. Forrest, D. E' Gerrard, E'
W. Mills, H. B' Hendrick, M' D' Judge, R'
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Apriyantono, A., D. Fardiaz, N' L' Puspitasari,
Sedamawati, S. Budiyanto. 1989' Petunjuk
Pangan'
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K. O.
Honikel,
J. Hur. 2008' QualitY
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Lee, C.
Press,
Yogyakarta.
The increase ofsucrose level added to beef
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strength, ash content, and crude fat and saltsoluble protein. The suitable sucrose level for
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Medina, J. R. and R' L. Ganote. 2002' The
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Nowsad, A. A., W. F. Huang, S. Kanoh, and E'
Niwa. 2000. Washing and cryoprotectant
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Park, S., M. S. Brewer, J. Novakovski, P' J'
Bechtel, and M. C. Keith. 1996. Process
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The 1,, Intemational sentinar on Anintal Incltrslry
zool I
racutry- of Animll science' Bogor Agriculttrral University