The Effect of Adding Carrageenan With Different Concentrations to The Quality of Sausage Eastern Little Tuna (Euthynnus affinis) Meat

Abstract

Fish is very liable to microbiological and biochemical spoilage. Diversification product has been simulated by the desire to obtain greater efficiency and to get high quality fishery products which attract people to consume it. Fish sausage has been introduced as a product by people and processed by tradisional method. Eastern Little Tuna is a kind of red meat which have a low gel strength. Carrageenan has a function to increase the gel strength. The aim of the research was to understand the influence of adding carrageenan with different concentration (0%, 1% and 3%) to the quality of Eastern little Tuna sausage to the gel strength test, folding test, teeth cutting test, hedonic scale, moisture content, protein content, fat content and ash content. The result showed that adding carrageenan with different concentration (0%, 1% and 3%) gave a highly significant different (p<0,01) to the gel strength value of Eastern little Tuna sausage.