Sains Malaysiana 40(8)(2011): 871–875

Penilaian Kualiti Fizikokimia Nuget Ikan Komersial

(Evaluation of Physico-Chemical Qualities of Commercial Fish Nuggets)

Desmelati, Mohd KhanAyob*, Aminah Abdullah & Abdul Salam Babji

Program Sains Makanan , Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM  Bangi,

Selangor D.E. Malaysia

Received: 11 January 2010 / Accepted: 17 January 2011

ABSTRAK

Sebanyak 6 jenis sampel nuget ikan komersial yang dipasarkan di Malaysia telah ditentukan komposisi proksimat (kandungan air, protein, lemak, abu dan karbohidrat), warna, kehilangan memasak, keupayaan memegang air, aktiviti air dan pH. Hasil analisis menunjukkan terdapat perbezaan bererti (p<0.05) bagi komposisi proksimat dan ciri-ciri warna, kehilangan memasak dan keupayaan memegang air. Kandungan air, protein, lemak, abu dan karbohidrat masing-masing berada dalam julat 58.97-64.58%, 9.30-11.60%, 0.14-5.23%, 1.95-2.84% dan 22.81-23.69%. Nilai L*, a* dan b* bagi warna, masing-masing adalah antara 49.72-56.80, 16.64-19.57 dan 38.40-59.58. Walau bagaimanapun tiada perbezaan yang bererti (p>0.05)untuk nilai aktiviti air dan pH antara sampel nuget ikan.

Kata kunci: Komposisi proksimat; kualiti fizikokimia; nuget ikan komersil

ABSTRACT

Six samples of commercial fish nuggets were analysed for their proximate composition (moisture, protein, fat, ash and carbohydrate content), colour, cooking loss, water holding capacity, water activity and pH. The results showed that most attributes analyzed were significantly (p<0.05) different among samples studied. The moisture, protein, fat, ash and carbohydrate contents varies between 58.97-64.58%, 9.30-11.60%, 0.14-5.23%, 1.95-2.84% and 22.81-23.69%, respectively. The L*, a* and b* value of the nuggets ranged between 49.72-56.80; 16.64-19.57 and 38.40-59.58, respectively. However there was no significant (p>0.05) difference in water activity and pH of each nugget sample.

Keywords: Commercial fish nugget; physico-chemical quality; proximate composition

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*Corresponding author; email: mkhan@ukm.my