Ảnh hưởng của một số yếu tố trong quá trình sản xuất đến chất lượng surimi từ cá nục thuôn (Decapterus macrosoma Bleeker, 1851)

Abstract

Surimi is a protein-based substrate used to produce simulated food, and restructured food currently popular in many countries around the world. The core process for producing surimi includes minced fish meat, washed several times to remove non-protein substances, then mixed and crushed with several other additives such as starch, egg white, gelatin, sorbitol, etc. Up to now, some research projects have tested the production of surimi from different species of fish, but no research project has used shortfin scad as the raw material. This study aims to determine optimal conditions for producing surimi from shortfin scad. The experiment was designed to investigate the concentration of acetic acid in the washing water, the adding ratio of egg white and starch during the mixing process, and the temperature and drying time to create surimi with the best gel strength. The results showed that the concentration of acetic acid in the washing water at 0.04% produces surimi with the most suitable sensory quality, pH, and moisture, meeting the surimi quality under TCVN 8682:2011 stantards. The optimal mixing ratios were 4.5% albumen, 4.0% starch, 1.0% sorbitol, and 0.2% STPP, achieving the best gel strength (1,403.9 g.cm). When analyzing drying conditions, the highest gel strength of 1,265.4 g.cm was recorded at the drying temperature and time of 100 °C and 30 minutes, respectively.