Minced Fish Experiment

This species of fish selected in this experiment was Nemipterus spp (ikan kerisi). Nemipterus spp or Threadfin Bream is major used in the production of surimi as it is known to exhibit good gel-forming ability (Park, 2014). Table 1 above shows the raw data of the fish. The weight of fresh fish is 12.000 kg but after deboning the weight of minced fish meat process was only left 4.970 kg. At the end of the experiment, after all the washing and pressing process, the weight of the minced fish meat reduced to 3.64 kg. The average weight, length, width and thickness of the fish were 0.251 kg, 27.30 cm, 6.5 cm and 3.1 cm respectively.
From table 2, it is clearly shows that the percentage of yield, pH, fat content and moisture content of minced fish at different analysis. In general, the percentages of yield were quite low where were lesser than 50% for all analysis in the experiment. The third washing sample has the highest percentage of yield which was 43.83% while pressed sample has the lowest percentage of yield which was only 30.33%. As during deboning and washing, blood, membrane, and other …show more content…
The higher the mean score obtain, the lesser the acceptability by the panelist. In this case, from the table, fresh sample shows the highest mean score which was 1.08 ± 0.22a and this sample shows no significance difference between first washing sample. So, it can be said that these two samples are the least acceptable samples by the panelist. While second washing, third washing and pressed samples has lower mean score which were -0.37 ± 0.47b, -0.56 ± 0.62b and -0.54 ± 0.52b respectively show no significance difference between themselves. The lower mean scores for these three samples indicated that these samples are more acceptable by panelists. This is mainly due to these samples are lesser detectable odour and more fairly light colour. Basically, a good quality surimi is odourless and has a creamy white