Ứng dụng dịch thủy phân protein phụ phẩm cá Tra trong sản xuất nước mắm

Abstract

     The protein hydrolysate solution from Tra fish by-products was used in fish sauce production. The regime for incubation of protein hydrolysate solution from Tra fish by-products in the salted anchovy to create flavour of fish sauce was studied. The results showed that the appropriate regime for flavour creation incubation was the ratio of protein hydrolysate solution compared to salted anchovy of 100% and incubation time of 8 weeks. Fish sauce produced from protein hydrolysate solution of Tra fish by-products had a total nitrogen content of 25.69 g/l, amino acid nitrogen content of 14.38 g/l and ammonia nitrogen content of 2.35g/l. Fish sauce had a high nutritional value with total amino acid content of 9.48g/100ml, in which essential amino acid content of 5.39g/100ml, accounting for 57.46% of total amino acids. The fish sauce produced from protein hydrolysate solution of Tra fish by-products met quality criteria and was classified as superior class according to Vietnam standard TCVN 5107: 2003.