Peningkatan tekstur produk berbasis protein ikan dengan polifenol dari daun zaitun (Olea europaea L.) Improved textural properties of fish protein product with olive (Olea europaea L.) leaf polyphenol
Abstract
Polyphenols from natural materials such as plants have been widely used to improve the texture of ingredients and food products. Olive leaves have a very high polyphenol content. This study aims to determine the effect of feeding with the addition of olive leaves on the protein structure of meat and the physical properties of surimi gel. Fish were kept separately based on feed (control, olive leaf addition, and olive leaf extract addition). Physical characteristics of surimi gel added with olive leaf meal (TDZ) and olive leaf extract meal (TEDZ) were determined by measuring hardness and chewiness. Fish fed olive leaf meal for 14 days had 1.1 times higher acid-soluble collagen content than fish meat fed without olive leaf meal. The hardness of surimi gel with the addition of TDZ increased by 38%, and the addition of TEDZ flour increased by 23%. The suppleness of the surimi gel added with TDZ was 1.52 times higher than the surimi gel without the addition of olive leaves, while the gel added with TEDZ had a suppleness 1.48 times higher than the surimi gel without the addition of olive leaves. Feeding with additional olive leaves can improve meat texture through increasing the quantity of collagen protein. Research has shown that adding olive leaves to surimi enhances the physical properties of the resulting gel.
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