Ảnh hưởng của sorbitol, ethanol, và vitamin C đến chất lượng cảm quan, hàm lượng ẩm, chỉ số peroxide và vi sinh vật của sản phẩm cá rô phi phi lê một nắng

Abstract

     The effects of sorbitol, ethanol, and vitamin C on sensory quality, water content, peroxide value and microorganism of tilapia fillets were investigated. Fish fillets were immersed in a 10% brine solution (ratio of v/w: 3:1) for 15 minutes. After being drained, the fish were divided into 3 Groups: Group 1: (Control Group): Salted fish were sun dried for six hours; Group 2: salted fish were seasoned (sorbitol 8% combined with ethanol 39.5%-30ml/kg salted fish); Group 3: salted fish were seasoned (sorbitol 8% combined with vitamin C 0.4%). After being seasoned for 20 minutes, then drained for 20 minutes, fish fillets were dried in the sun for 6 hours. Fish were then dipped in a 0.5% chitosan solution for 20 seconds, drained, then vacuum packed (85%) in PA bags and then chilled stored at 2±2ºC. Using sorbitol combined with ethanol reduced water content faster than the Control Group and vitamin C Group in the same drying time. This decrease was from 80% to 50%. The sensory evaluation score was also higher in Group 2 compared to others. On the other hand, Group 3 showed the lowest peroxide value. After 3 weeks of chilled storage, sensory quality of all groups was satisfactory according to TCVN 3215-79, microorganism was still guaranteed at a safe level of use according to 46/2007/QĐ-BYT.