CHẾ BIẾN LẠP XƯỞNG TỪ NGUỒN NGUYÊN LIỆU CÁ LÓC SẠCH

Abstract

Chinese sausage is a popular food product in Vietnam. However, in the market, Chinese sausage is mainly made from pork, shrimp, chicken... The processing of Chinese
sausage from snakehead fish to create a product with high nutritional value and taste will
meet the increasing demand, thus creating more choices for consumers as well as contributing to diversify the market of sausage products in our country. The research results
showed that in order to achieve good quality of Chinese sausage from snakehead fish,
the mixing ratio between snakehead fillet and catfish fat was best at 7: 3, combined with
4% of baby jackfruit. The product has good adhesion and elasticity with 0.2% Tari K7
and 0.2% S1000A. The drying process at 700C to 15% moisture gave the highest product
quality.