NGHIÊN CỨU CHẾ BIẾN SẢN PHẨM NHŨ TƯƠNG TỪ THỊT VỤN CÁ TRA

Abstract

Frozen Pangasius fish fillet is one of the highest export value products of the aquaculture industry in Vietnam. The meat scraps which are eliminated from this fillet production
process hold about 10% the total weight of raw material but have a low nutritional value
(high in fat, low in protein). Therefore, this study “The factors affecting the removal of
lipids for Pangasius fish meat scraps – Application in processing of ready-to-eat frozen
emulsified product” was carried out to explore methods to increase the value of this byproduct. The objectives of this study are (i) to investigate the influence of washing conditions for reducing the lipid content, (ii) to identify appropriate cooking regime for
product that was processed from treated material, and (iii) to identify the quality change
of products during frozen storage. Experimental results indicated that Pangasius fish scraps
should be frozen at -15oC at least 2 days before processing, then they were washed three
times with ratio of raw material: water of 1:4 in washing water with 0.15% sodium bicarbonate to create the best quality paste. Cooking emulsified product by boiling at 95oC in
5 minutes would give the best organoleptic quality. After storing 6 weeks at -18oC, products ensured microbiological safety and maintained texture.