The aims this research is to determine the effect of storage and raw materials on frozen storage on the quality of surimi and kamaboko tilapia (Oreochromis sp.). There are three types of raw materials used, namely fillet, minced fish, and minced fish + sorbitol, with three washing treatments and four weeks of freeze storage observed each week. The method used consisted of measuring pH, moisture content, bite test, and fold test. Then the results show that the best kamaboko for tilapia (Oreochromis sp.) is obtained from fillet raw materials compared to minced fish raw materials and minced fish + sorbitol raw materials, with a washing frequency of one time and a frozen storage period of 3 weeks.

Original languageEnglish
Article number012024
JournalIOP Conference Series: Earth and Environmental Science
Issue number1
Publication statusPublished - 26 Feb 2021
Event1st International Conference on Biotechnology and Food Sciences, INCOBIFS 2020 - Surabaya, Virtual, Indonesia
Duration: 11 Sept 2020 → …


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