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Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye

Received: 8 October 2014     Published: 29 January 2015
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Abstract

In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.33
Page(s) 119-125
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Cleaning Fish Meat, Surimi, Processing of Moontail Bigeye Surimi

References
[1] Ministry of Fisheries (1998), 28TCN119 1998.
[2] Thailand Office Germany (2004), Study on the effect of a number of copper surimi gel quality preservation of frozen sardines in production and product testing simulated shrimp, Masters Thesis Technical University Nha Trang school.
[3] Dang Thi Thu Huong (2011), curriculum design and experimental analysis, Nha Trang University.
[4] Tran Thi Luyen (Editor), Nguyen Trong Be, Do Van Ninh, Nguyen Anh Tuan, Trang Si Trung, Vu Ngoc Boi (2010), surimi technology and simulation products, Publishers. HCMC Agriculture.
[5] Tran Thi Luyen (1996), Technical Basis and principles of processing value-added products, Volumes I, II, University of Nha Trang Fisheries.
[6] Luyen Tran Thi (1996), Research to improve the process of surimi production and processing of a number of high-end products from surimi, Synthesis Report of scientific research Ministry, College of Fisheries Home Page .
[7] Nishinari K., Watase M. (1992), Effects of sugars and polyols on the gelsoltransition of kappa-carrageenan gels// Thermochimica Acta, 206.- 149-162.
[8] Nishinari K., Watase M., Miyoshi E., Takaya T., Oakenfull D. (1995), Effects of sugar on the gel-sol transition of agarose and к-carrageenan// Food Technol. -№ 10 - 90-96.
[9] Park J., W. (2005), Surimi and Surimi Seafood, 2rd edition. CRC Press, 673-675.
Cite This Article
  • APA Style

    Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung. (2015). Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye. Journal of Food and Nutrition Sciences, 3(1-2), 119-125. https://doi.org/10.11648/j.jfns.s.2015030102.33

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    ACS Style

    Nguyen Thi Le Phuong; Vu Ngoc Boi; Nguyen Van Chung. Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye. J. Food Nutr. Sci. 2015, 3(1-2), 119-125. doi: 10.11648/j.jfns.s.2015030102.33

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    AMA Style

    Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung. Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye. J Food Nutr Sci. 2015;3(1-2):119-125. doi: 10.11648/j.jfns.s.2015030102.33

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  • @article{10.11648/j.jfns.s.2015030102.33,
      author = {Nguyen Thi Le Phuong and Vu Ngoc Boi and Nguyen Van Chung},
      title = {Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {119-125},
      doi = {10.11648/j.jfns.s.2015030102.33},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.33},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.33},
      abstract = {In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye
    AU  - Nguyen Thi Le Phuong
    AU  - Vu Ngoc Boi
    AU  - Nguyen Van Chung
    Y1  - 2015/01/29
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.s.2015030102.33
    DO  - 10.11648/j.jfns.s.2015030102.33
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 119
    EP  - 125
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.33
    AB  - In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.
    VL  - 3
    IS  - 1-2
    ER  - 

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Author Information
  • Faculty of Food Technology, University of Nha Trang, Dong Nai City, Vietnam

  • Faculty of Food Technology, University of Nha Trang, Dong Nai City, Vietnam

  • Fisheries Co. Hoa Thang, Ba Ria, Vung Tau City, Vietnam

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