Surimi is a myofibril concentrate that is elastic in nature and made of meat milled as the main ingredient. Surimi in its creation has been through several processes such as removal of heads, bones, tails and scales and through the process of washing and removal of water so that it obtained myofibril concentrate subsequently frozen or without freezing.
Surimi is a product that will be processed further into the final product with a variety of shape and flavor like Kamaboko, Pempek (Indonesian Fishcake), and fish meatballs. Important quality attributes of Surimi product is an elastic texture that is reviewed from the strength of the gel surimi.
Some factors that can affect the properties of elastic surimi including type of fish and additives used in the manufacturing process. Making surimi can utilize fish with low economic value as raw materials. Processed products such as surimi contain high protein and can be
stored for a long period of freezing.
To increase the strength of the resulting surimi gel, washing using cold water in the stages of making surimi can be done and provide other additives that have the ability to form a gel. Binding material that can be used is a non-meat material that can be added to the surimi dough with the aim of improving emulsion stability, reduce depreciation during cooking and improve sliced properties.
By: T. Gilang Astuti