Agustia Dwi Pamujiati, Yuli Witono, Nina Lisanty


Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prepared from Pacific codfish myofibril (SPM). The method of this research was used ionic strength by using NaCl. The observe parameters of this research were protein solubility, color, microstructure, molecular weight,and texture.the results showed that SPM have 3-dimensional network with rigid and porous structure than other surimi gels. The major molecular weights were 150 kDa (zetalin) and 40 kDa (tropomyosin). The hardness, cohesiveness and adhesiveness of SPM were 0.071338 N/cm2, 0.259 gf/sec and 116 respectively. These results were shown that Pacific codfish was suitable to be used as surimi raw material because it can make a good gel to form surimi.


Codfish myofibrillar protein, molecular weigh, mirostructure, texture

Full Text:



Arfat, Y.A. and Benjakul, S. 2012. Gelling characteristics of surimi from yellow stripe trevally (Selaroides Leptolepis). International Aquatic Research 4(5): 1-13.

Boyer, C., Joandel, S., Ouali, A. and Culioli, J. 1996. Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast and slow-twitch rabbit muscles. Journal Food Science. 61: 1143-1148

Chen, H.H., Xu, S.Y. and Wang, Z. 2007. Interaction between flaxseed gum and meat protein. Journal Food Engineering. 80: 1051-1059.

Food and Agriculture Organization of the United Nations. Fisheries and Aquaculture Department. 2014. Fishery and Aquaculture Statistics Summary Tables. Retrieved on March 25, 2017 from the website:

Fowler, M.R. and Park, J.W. 2015. Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions. Food Science and Technology 61: 309-315.

Gao, Y., Fukushima, H., Deng, S., Jia, R., Osako, K., and Okazaki, E. 2018. Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel. Food Sci Nutr. Vol. 6: 129–1237.

Hermansson, A.M., Harbitz, O. and Langton, M. 1986. Formation of two types of gels from bovine myosin. Journal Science Food Agriculture 37: 69-84.

Kim, Y. S. 2002. Physicochemical Characteristics of Fish Myofibrillar and Sarcoplasmic Proteins Treated at Various pH Conditions. Thesis. Oregon State University.

Laure, B., Philippe, G., Martine, C. and Alain, K. 2014. The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking. Meat Science. 96: 5-13.

Lertwittayanon, K., Benjakul, S., Maqsood, S., and Encarnacion, A.B. 2013. Effect of different salts on dewatering and properties of yellowtail barracuda surimi. International Aquatic Research 5(10): 1-12.

Liu, R., Zhao, S.M., Xiong, S.B., Qiu, C.G. and Xie, B.J. 2008. Rheological properties of fish actomyosin and pork actomyosin solutions. Journal Food Engineering. 85: 173-179.

Liu, X., Zhang, T., Xue, Y., and Xue, C. 2019. Changes of Structural and Physical Properties of Semi-Gel From Alaska Pollock Surimi During 4 °C Storage. Food Hydrocolloids. Vol. 87: 772–782.

Najafian, L. and Babji, A. S. 2015. Isolation, purification, and identification of three novel antioxidative peptides from patin (Pangasius sutchi) myofibrillar protein hydrolysates. Food Science and Technology 60: 452-461.

Samejima, K., Ishioroshi, M. and Yasui, T. 1981. Relative molecule roles of the head and tail portions of the molecule in heat-induced gelation of myosin. Journal Food Science. 46: 1412-1418.

Shekarabi, S. P. H., Hosseini, S. E., Soltani, M., Kamali, A., and Valinassab, T. 2014. A Comparative Study on Physicochemical and Sensory Characteristics of Minced Fish and Surimi from Black Mouth Croaker (Atrobucca nibe). J. Agr. Sci. Tech. Vol. 16: 1289-1300

Subagio, A., Windrati, W.S., Fauzi, M. and Witono, Y. 2004. Characterization of myofibrillar protein from gold band goatfish (Upeneus moluccensis) and bigeye scad fish (Selar crumenophthalmus). Jurnal Teknol dan Industri Pangan XV(1): 70-78.

Susilo, I. 2010. Influence of Cryoprotectant to Surimi Quality in Frozen Storage. Surabaya: Faculty of Agriculture Technology. University of Catholic Widya Mandala.

Suzuki, T. 1981. Fish and krill protein: Processing technology. London: Applied Science Publishers Ltd.

Vigoreaux, J. O. 2005. Molecular basic of muscle structure. Vermont: Department of Biology. University of Vermont. USA.

Zhang, L., Li, Q., Shi, J., Zhu, B., Luo, Y. 2018. Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions. Food Hydrocolloids. Vol. 75: 116–124.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.