The effect of storage on the making of surimi and kamaboko tilapia (Oreochromis sp.)

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.