FACTORS AFFECTING THE QUALITY OF GRASS CARP FLOSS

Abstract

Grass carp is one of the most delicious and popular types of fish consumed in many parts of the world. Its meat offers several remarkable benefits, such as
improving cardiovascular health, reducing inflammation, protecting respiratory health, optimizing digestive function, slowing down aging, and combating
chronic diseases. The fish is processed into food products like grass carp floss, which has brought economic benefits to aquaculture farmers in the hydropower
reservoir area of Hoa Binh by increasing the economic value of this fish species. The study was conducted to determine the factors affecting the quality of grass
carp floss during its processing. It investigated the effects of the proportions of fish sauce, sorbitol, and Sodium tripolyphosphate on the quality of the floss, as
well as optimal conditions for product preservation. The research results indicated that suitable proportions of fish sauce and sorbitol were 8% and 3%,
respectively, with 0.3% Sodium tripolyphosphate added to enhance sensory quality. The drying process for the floss involved two stages: first, drying to a
moisture content of 29.95%, fluffing, and aging for 1 hour; then, drying again to a final moisture content of 20%. This method produced fish floss with a water
activity level of (0.72 ± 0.01) and a recovery yield of (30 ± 0.02)%. The fish floss was packed in Polyamide (PA) vacuum-sealed packaging and stored under
refrigerated conditions (5 ± 1)°C, allowing for preservation of the product for approximately 20 weeks.