Nghiên cứu xác định nồng độ muối ăn và sodium tripolyphosphate thích hợp cho quá trình chế biến sản phẩm cá chim vây vàng một nắng

Abstract

Snubnose (or golden) pompano (Trachinotus blochii (Lacepède, 1801) is a type of fish that is being developed in cage farming in the Southwestern and Central coastal provinces, especially the South Central region, including Khanh Hoa. Currently, people only focus on farming without paying attention to processing. Therefore, we received permission from the Ministry of Education and Training to carry out a ministerial-level project “Research and application of appropriate technologies in processing a number of new products from farmed Snubnose pompano in the South Central region”. The goal of the research is to process Snubnose pompano meat into products that are easy to transport and preserve to expand output for sustainable development of Snubnose pompano farming. From the budget of this project, we have researched on processing semi-dried Trachinotus blochii fillets. In this article, we only present the results of research to determine the suitable salt and sodium tripolyphosphate concentrations for the processing of semi - dried Trachinotus blochii fillets. Our research results show that the concentration of salt and Sodium Tripolyphosphate in the soaking solution and the soaking time of Snubnose pompano meat before drying have a great influence on the sensory quality and moisture of semi-dried Trachinotus blochii fillets. On the other hand, the research results also show that the suitable salt and sodium tripolyphosphate concentrations to soak fish meat for 2 hours before drying to create semi - dried Trachinotus blochii fillets are 6% and 4%, respectively.

Keywords: Snubnose (golden) pompano (Trachinotus blochii (Lacepède, 1801), fillet, salt, Sodium Tripolyphosphate, sensory quality, moisture.