NGHIÊN CỨU SẢN XUẤT CHẢ CÁ KHÔNG SỬ DỤNG PHỤ GIA

Abstract

Fish cake is a popular food in Vietnam and many countries in the world. However, food additives are used to improve the gel properties of fish cake products, which affects consumers’ health. In this study, 4 species of fish have been surveyed, namely Decapterus lajang, Sardinella gibbosa, Oreochromis sp., Trachurus., after that the gel strength of fish cake produced from these species has been checked. The study results showed that Oreochromis sp. fish cake gained the highest gel strength (301.07 ± 0.22 (g.cm)). In addition, effects of the length of time and temperature of grinding fish flesh, the duration of kneading on the gel strength of fish cake have been investigated. The results indicated that grinding duration of 4 minutes, temperature of 10 ± 1 ºC, kneading duration of 6 minutes gave the best performance, gel strength 310.84 ± 0.66 (g.cm), plasticity of grade A.