Khảo sát các yếu tố ảnh hưởng đến quy trình sản xuất khô cá rô phi vằn ăn liền (Oreochromis niloticus)

Abstract

This research was conducted to diversify products from tilapia (Oreochromis niloticus). The experiments were arranged at the stages of salting, seasoning, pre-drying and drying, subject to the instant dried-fish processing. Results showed that salting for 1 hour with salt content of 4% helps make the product more solid and with better taste. For better sensory value, raw fish should be pre-dried for 4 hours at a temperature of 60oC. Moreover, drying at 80oC to 20% moisture content will help yield products of high nutrition and sensory values of color, smell, taste and structure.