Pustaka Ilmiah Universitas Padjadjaran

Abstrak

PENGARUH BERBAGAI JENIS DAGING (AYAM, BABI, DAN SAPI) DAN FASE POSTMORTEM (PADA DAGING BABI) TERHADAP KUALITAS DAN MIKROSTRUKTUR SURIMI (SURIMI LIKE MATERIAL/SLM)

This paper aims were to present some research results that have been carried out, related to the type of meat (chicken, pork, and beef) and pork post mortemphase(pre-rigor, rigor, andpost-rigor) to changes inthe microstructure of surimi like material (SLM). Effect of various types of meaton the micro structure of the SLMrefers to the results of research conducted by Kang, et al, 2008, and the influence of post mortemphase refers to the research resulted by Kang, et al 2007. The results showed that the micro structure of the SLM was affected by fiber type of meat from different animals. The SLM was derived from beef has low water content, highprotein, highgel strength, and low pH. On the micro structure of the SLM image shows the structure of bee frough, rough surfaces and small cross section. Microstructure was also influenced by the phase SLM meat post mortem, especially for pork. The percentage offree water SLM pre-rigor meat was lower than SLM rigorand post-rigor. My ofibrils became more tight lyat 24 hours postmortem, and them yofibrils become a bit soft at 72 hours post mortem.