RESEARCH IN PRODUCING READY-TO-EAT PRODUCTS FROM PINK SALMON (Oncorhynchus gorbuscha) FILLETS

Abstract

 While frozen and canned products from salmon have been familiar with consumers, demand for new product development with nutritional quality and convenient for usage from this fish specie is being expected. This article presents experimental research results in producing ready-to-eat products from salmon fillets using Freeze Dryer Virtis. The suitable flavoring recipe for producing freeze dried cubers as snack as follows: salmon pieces of 10 ´ 10 ´ 10 (mm) are treated throught two flavoring solutions including hot bath (HB) at 60^oC for 5 min and cold bath (CB) at 0^oC for 30 min. HB consists of salt 2% (w/v), sugar 2% (w/v), fish sauce 2% (v/v), garlic powder 0.1% (w/w) and onion powder 0.1% (w/w) and CB contains salt 0.5% (w/v), sugar 1% (w/v), fish sauce 2% (v/v), garlic powder 0.1% (w/w) and onion powder 0.1% (w/w).  Ratio between weight of salmon meat and flovoring solution is 1:2 (w/v). Freze dried salmon product produced according to above formula had acceptable quality level for consumption.