Nghiên cứu xác định tỷ lệ thịt cá, tỷ lệ gelatin và tỷ lệ tinh bột thích hợp cho quá trình chế biến xúc xích cá đù xông khói

Abstract

Ben Tre is a province with a fairly developed fishing industry with a total number of 3,882 registered fishing vessels. According to the survey results of Nguyen Thu Hong - Nha Trang Institute of Oceanography in 2018, the total fish output in Ben Tre was about 92,258 tons, of which the output of croaker was about 1,115 tons [3]. According to the preliminary investigation of the research team from import and export sources, the total output of Ben Tre's fishing is about 270,000 tons/year, of which trash fish is about: 120,000 tons/year and croaker output is about 5,000 tons/year. Despite croaker having white flesh and a high yield, studies on its processed products remain scarce and have not been adequately prioritised.Therefore, Ben Tre province has allowed Associate Professor, Dr. Vu Ngoc Boi to carry out the Ben Tre provincial level project "Research on processing technology of some products from croaker in Ben Tre province" aiming to develop value-added products to boost production, enhance the value added of exploited products, thereby helping fishermen in maintaining their livelihood at sea. From the project budget, we conducted "Research on processing smoked croaker sausage".Within the scope of this article, we publish only the research focused on determining the appropriate ratio of croaker meat, gelatin ratio and starch ratio for producing smoked croaker sausage from croaker raw material exploited in Ben Tre. Our research results showed that the croaker fish exploited in Ben Tre had a high protein content of up to 17.33% and the ratio of fish meat to total weight was up to 50.68%. The analysis results also showed that the raw material of croaker fish exploited in Ben Tre had heavy metal index lower than the level prescribed by the current regulations of the Vietnam Ministry of Health and the fish fully met the standards for use as raw material for food processing. The research results determined that appropriate ratio of pork butt/crockery fish meat/pork butt fat was 25/60/15; The appropriate ratio of gelatin and starch was 2% and 1%, respectively, compared to the raw materials of crockery fish meat, pork butt and pork butt fat. The smoked croaker sausage produced using the researched formula exhibited grade A elasticity, a gel strength of 1326.36g.cm and a total sensory score of 19.04 points.

Keywords: crockery fish meat, elasticity, gel strength, smoked croaker sausage.