Ảnh hưởng của bột mì, tinh bột biến tính, gluten, thời gian quết và thời gian định hình đến cường độ gel và độ dẻo của chả cá làm từ phụ phẩm thịt cá chẽm (<i>Lates calcarifer</i>) sau phi lê

Abstract

     Meat from seabass (Lates calcarifer) by-products after filleting process contains protein (19.2 wt.%), lipid (1.7 wt.%) and minerals (1.3 wt.%), which is a good material for producing fish cake. Results showed that the quality of obtained products was significantly improved by adding wheat flour (4 wt.%) and gluten (6 wt.%). The suitable mixing and gelling time for the best quality of fish case were 2 min (15000 rpm/min) and 90 min (4 – 8ºC in a refrigerator), respectively. The prepared products have a high protein content (20.4 wt.%), high gel strength (1435 g.cm), excellent plasticity (AA) and safety.

Keywords: Seabass by-product; fish cake; gel strength; plasticity