蒸煮和保存时间对浅眼对虾肉制品鱼丸品质的影响

Q3 Environmental Science
Ngoc Duc Vu, Thanh Truc Tran, Van Muoi Nguyen
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引用次数: 0

摘要

对巴沙鱼鱼片的需求每年都在增加,这也增加了鱼肉副产品的数量。大约10%的低眼假鳗肉在鱼片生产后被丢弃。以低眼比目鱼鱼片副产物为原料制备鱼丸,研究不同烹饪方法和保存时间对鱼丸质地、亮度和细菌总数的影响。分析了原料、副产物和鱼丸的pH值、蛋白质、脂肪和水分含量。Tra鱼的蛋白质含量达到7.35%,在完成成品加工阶段后提高到37.14%。在90℃下焯水4分钟,在100℃下蒸4分钟,鱼丸的质地和亮度都很好。然而,在漂白过程中观察到更有效的细菌总数减少。鱼丸在-40°C冷冻保存42天,仍保持稳定的亮度。7 d后TBC显著升高,鱼丸的质地则相反。持续保存7 ~ 42天对鱼丸质地稳定性和TBC的影响。鱼片加工业副产品的利用和利用有助于提高水产养殖业的经济价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product
The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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