Ảnh hưởng của phụ gia bổ sung đến chất lượng sản phẩm chà bông cá lóc

Abstract

Humpback snakehead fish (Channa striata) which is currently considered second-class product with 20% of total quantity of snakehead fish in the market and has noticeably low price. Processing of this second-best material, using mainly the flesh, into food products such as fish floss has benefitted farmers in the Mekong Delta areas by improving the economic value of snakehead fish. This research aims to investigate the influence of seasonings and additives on the quality of snakehead fish floss so that a healthy and quality product can be supplied to consumers. The study examined the impact of the proportion of fish sauce, sorbitol and tripolyphosphate added on the quality of the floss as well as on the subsequent storage. The results showed that the most suitable proportion of fish sauce, sorbitol and tripolyphosphate added was 7%, 2% and 0.3% respectively. This combination of seasoning and food additives increased water holding capacity and reduced water activity (aw) of the product which would allow long term storage.