Nghiên cứu sản xuất chả cá diêu hồng không sử dụng phụ gia

Abstract

    Many people like fish cakes. However most fish cakes were added food additives to increase toughness, gel strength, which had negative affectstconsumers. This study aimed to createthe natural gel-strength fish cakes products that safe for consumers. The study has surveyed fish Oreochromis sp production grind mix meat fish, survey time, temperature grind mix meat fish, time kneading affect toughness, gel strength fish cake. The result grind 4 minutes at a temperature 10 ± 1ºC, then kneading mix grind meat fish 6 minutes for best result, gel strength of fish cake 310.84 ± 0.66 (g.cm).

Keysword: Fish cakes, Oreochromis sp, food additives, gel strength.