Nghiên cứu ảnh hưởng của điều kiện quết, phụ liệu và thời gian gel hóa đến tính chất cơ lý của xúc xích làm từ thịt sẫm cá ngừ

Abstract

Tuna dark meat accounts for a large proportion of by-products in the tuna processing industry, using them to make sausage helps increase the value of this raw material source. The addition of pork fat with the ratio of fish/fat meat of 80/20; 2% white egg powder and 8% modified starch helped the protein gel of sausages made from tuna dark meat in order to maintain good structure; The weight loss rate of sausages after heating was reduced. The kneading time of 11 minutes and 24 hours of gelation time helped the sausage product from tuna dark meat to have superior physical and mechanical properties compared to other kneading conditions and gelation waiting times.

Keywords: modified starch, sausage, tuna dark meat, white egg powder