Volume 3, Issue 1-2, February 2015, Page: 119-125
Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye
Nguyen Thi Le Phuong, Faculty of Food Technology, University of Nha Trang, Dong Nai City, Vietnam
Vu Ngoc Boi, Faculty of Food Technology, University of Nha Trang, Dong Nai City, Vietnam
Nguyen Van Chung, Fisheries Co. Hoa Thang, Ba Ria, Vung Tau City, Vietnam
Received: Oct. 8, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.33      View  3061      Downloads  229
Abstract
In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.
Keywords
Cleaning Fish Meat, Surimi, Processing of Moontail Bigeye Surimi
To cite this article
Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung, Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 119-125. doi: 10.11648/j.jfns.s.2015030102.33
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