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Abstract
Tuna skin is a by-product of the seafood processing industry that can be utilized to create a new product (fish skin snack). This study investigated the effects of raw material characteristics and frying conditions on product quality. The raw material was treated to remove impurities and dried to different moisture contents. The fish skin was fried at temperatures ranging from 140 to 200 °C for 3 to 4,5 minutes. The products were stored at room temperature for 4 weeks. The results showed that tuna skin with a moisture content of 35.2%, fried at 180 °C for 4 minutes, produced the best product quality, with a breaking force of 40,4 ± 1,3 N, desirable crispness, and the highest sensory score (18,5 points). Vacuum-packaged products maintained good quality during storage, with breaking force of 43,6 ± 1,1 N and a sensory score of 16,1 points. The product is assured to be of food-grade quality and suitable for use as food, with peroxide value (PV): 2,5 meq/g) and microbiological parameters (Total aerobic microbial count < 2,5 × 10² CFU/g; Coliforms < 3 MPN/g; Salmonella not detected in 25 g; Yeasts and molds < 10 CFU/g) falling within the safety limits established for food products, based on Vietnam Technical Regulation QCVN 8-3:2012/BYT and Vietnamese National Standard TCVN 6121:2018 (ISO 3960:2017).
Keywords: Fish skin, Deep frying, Breaking force, Hardness, Seafood by-products