NGHIÊN CỨU QUY TRÌNH CHẾ BIẾN CHẠO CÁ LAU KIẾNG

Abstract

Suckermouth catfish (janitor fish) source is abundant, leading to low cost. The study
was carried out in the hope that it could contribute to solve the big amount of suckermouth
fish, thus increase economic value and diversify products into “chạo”. It was conducted
with the following steps: using a quantity of sugar, salt, corn starch, gluten supplements
to enhance the taste of products; investigating the appropriate steaming time for the structured formation of “chạo" and the best sensory, in addition to examining the level of consumer acceptance. The results indicated that: salt and sugar proportions were 1.5% and
2.5%, respectively, the proportion of corn-flour and gluten were 6% and 2%, respectively
for the highest sensory value; 15-minutes of steaming give the best sensory scores, best
luminosity and gel durability; and consumers were willing to accept the products of ‘chạo
cá’ in the market with pleasure.