Ảnh hưởng của phương pháp xử lý nhiệt đến chất lượng gel surimi từ cá tra (Pagasianodon hypophthalmus) và cá rô phi (Oreochromis niloticus)

Abstract

The study was conducted to investigate the effects of heating time on gel properties of surimi from tra catfish and tilapia. Gel properties of two types of surimi were compared by using two heating methods: (i) direct heating at 90°C with different heating time 10, 20, 30 and 40 minutes; (ii) two-step heating, step 1 heating at 40oC with different time 20, 30, 40 and 50 minutes, and then continued step 2 at 90°C with different heating time 10, 20, 30 and 40 minutes. The results showed that surimi was heated by using two-step heating had higher hardness, chewiness and gel strengh compared to direct heating method. Different heating times were found for surimi from tilapia and tra catfish. With tilapia, heating time 30 minutes at 40oC (step 1) before increased to 90°C for 30 minutes was suggested, in case of tra catfish, heating times were chose 50 minutes at 40oC (step 1), and then increased to 90°C for 20 minutes. Surimi from tilapia was heated by using two-step heating had higher chewiness of 4,955 g compared to surimi from tra catfish with chewiness of 4,621 g. However, hardness and gel strength of surimi from tra catfish and tilapia were not significant difference when surimi were heating by using two-step heating.