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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Thanh Truc Tran
Institute of Food and Biotechnology, Can Tho University, Can Tho City 94000, Vietnam School of Graduate, Can Tho University, Can Tho City 94000, Vietnam.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product Ngoc Duc Vu; Thanh Truc Tran; Van Muoi Nguyen
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 18, No 1 (2023): May 2023
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.739

Abstract

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.
Co-Authors Ngoc Duc Vu Van Muoi Nguyen