ABSTRACT
Impact of bio-calcium from bone (FBC) of Asian sea bass (Lates calcarifer) at 8% (w/w) without and with calcium chloride (CC) or calcium lactate (CL) at different levels (0.1–0.6%, w/w) on gel characteristics of threadfin bream surimi was studied. Surimi added with 8% FBC (BC-8) showed the highest B-F with higher whiteness and water holding capacity (P < .05). When surimi gel containing 8% FBC was incorporated with CC or CL at either 0.4 or 0.6%, the highest B-F, the lowest expressible moisture content and higher whiteness was obtained for gel added with 8% FBC together with 0.6% CL (BC-CL-0.6) (P < .05) and had elastic texture as confirmed by the highest Gʹ and denser microstructure. FTIR spectra confirmed the presence of hydroxyapatite in BC-8 and BC-CL-0.6 samples. Thus, the addition of 8% FBC and 0.6% calcium lactate augmented the gel properties and consumer acceptability of threadfin bream surimi.
Acknowledgments
Diponegoro University, Indonesia was also acknowledged for the scholarship to Ima Wijayanti.
Disclosure statement
No potential conflict of interest was reported by the author(s).
Data availability statement
Data are not shared.