Physicochemical and sensory properties of kamaboko produced from Asian seabass surimi-catfish protein isolate (Clarias gariepinus)

Kamaboko is a processed fish product based on surimi, which is widely consumed by the public. Catfish protein isolate (CPI) can be applied to kamaboko to improve product quality. The aim of this research was to produce CPI and evaluate the physical, chemical, and sensory properties of kamaboko from Asian seabass surimi with CPI. The steps carried out in this research were the production of CPI using pH shifting, preparation of kamaboko, analysis of the amino acid profile of CPI, and physical, chemical, and sensory analysis of kamaboko. The kamaboko formula consisted of control (F1) and four treatments adding CPI, namely F2 (5 %), F3 (10 %), F4 (15 %), and F5 (20 %) per weight of surimi. CPI had a yield and protein recovery of 16.11 % wb and 20.96 % wb, respectively, from fresh catfish. The CPI protein content was 93.71 % db, which met Codex standards. CPI was rich in essential amino acids such as leucine, lysine, threonine, valine, isoleucine, and phenylalanine. The addition of CPI had a significant effect on the physical (colour, whiteness index, water holding capacity, profile textural), ash, protein, lipid, carbohydrate content, and sensory properties (appearance, texture, folding and biting test) of kamaboko. Kamaboko in all treatments had higher protein content than that of the standard composition of kamaboko in Japan, Korean commercial kamaboko, and met the Indonesian National Standard (SNI). F4 was the best treatment based on physical properties, proximate composition and sensory. Therefore, CPI could be used as an additive ingredient to increase colour, protein, and texture in kamaboko.