APPLICATION OF MIXING INDEX (IP) FOR THE EVALUATION OF GEL-FORMING ABILITY IN MYOFIBRIL-PROTEIN GELS OF FISH PASTES

Abstract

This study was aimed to evaluate the mixing process effectiveness of fish meat using a mixing index (Ip). Samples used were Tilapia, Oreochromis niloticus, Walleye pollack surimi, and a mixture of both. The ability of fish meat paste myofibril-protein to form gel was evaluated with a rigidity test and MHC distribution with SDS-PAGE. The results indicated that the mixing process effectiveness with salt was 3 minutes with an Ip close to 0. This was reflected by a rigidity value >MHC. Hence, this study concluded that mixing index could be used to evaluate the ability of fish meat gel formation.

Keywords

• Mixing index
• rigidity
• myofibril-protein
• myosin heavy chain
• surimi