IMPROVING THE PHYSICOCHEMICAL PROPERTIES OF SNAKEHEAD FISH (Channastriata) SAUSAGE BY PROTEASE FROM ITS VISCERA

Tran Thanh Truc

Abstract


The study was conducted to investigate the possibility of enhancing the quality of cultured snakehead fish (Channastriata) protein, especially used in the processing of sausage products, by treatment with protease from its viscera. The change in physicochemical properties (expressed by water holding capacity, emulsifying capacity of protein, texture characteristics and whiteness index) of snakehead fish paste related to various protease activity (0, 3, 6, 9, 12, 15 U/L) and washing time (20, 30 and 40 min) were determined. In addition, protease treatment conditions were fixed at ambient temperature (30 ± 2 °C) and the ratio of minced fish and protease solution was 1:1(w/v). The results showed that physicochemical properties, gel quality and sensory properties of sausage significantly improved from soaked minced fish in protease solution at 9 U/L for 30 minutes.


Keywords


physicochemical properties, protease treatment, sausage, snakehead fish.

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DOI: https://doi.org/10.15625/2525-2518/55/5A/12182

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Bioteknologi Agrikultur

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Published by Vietnam Academy of Science and Technology