lautnusantara.comSurimi is a semi-processed fish product obtained by washing and concentrating myosin protein, used as a base for various value-added products such as fish balls, nuggets, and fish cakes. Pangasius catfish (Pangasius sp.), which is abundantly available and has high protein content, is a potential alternative raw material for surimi production. This study aims to evaluate the physical, chemical, and functional characteristics of Pangasius surimi and its potential application in processed products. Results show that Pangasius surimi contains about 15% protein, has a bright white color, and good gel strength suitable for processed food production. This surimi can be a promising raw material for diversifying value-added fishery products.

Introduction

Surimi is a semi-processed fish product widely used in the food industry as a base material for various products such as fish balls, crab sticks, and nuggets. Traditionally, surimi is made from marine fish; however, freshwater fish like Pangasius catfish offer opportunities for diversifying raw materials. Pangasius has white flesh, soft texture, and adequate protein content, making it suitable for producing quality surimi.

Methods

Fresh Pangasius catfish was obtained from local aquaculture, filleted, and minced into fine fish meat. The surimi washing process was carried out repeatedly with cold water to remove fat, blood, and water-soluble proteins. Cryoprotectants (sorbitol and sucrose) were added to maintain stability during frozen storage. The resulting surimi was analyzed for:

• Chemical composition: moisture, protein, fat, ash

• Color: measured using a colorimeter

• Gel strength: breaking force and deformation tests

• Simple organoleptic tests: aroma and color

Results and Discussion

Chemical Composition
Pangasius surimi contained about 15% protein, 78% moisture, and 3% fat. This protein level is sufficient for good gel formation in processed products.

Color and Appearance
The surimi had a high lightness (L) value of around 73, indicating a bright white color suitable for visually appealing processed products.

Gel Strength
The gel strength of Pangasius surimi was moderate, with a breaking force around 280 g/cm². This is adequate for products like fish balls and nuggets, although gel strength could be improved with gel enhancers.

Product Potential
Pangasius surimi can be applied as raw material for various value-added products, including fish balls, nuggets, and empek-empek (Indonesian fish cake). Simple organoleptic tests showed good acceptance in terms of aroma and color.

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