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

Nguyen Thi Le Phuong; Vu Ngoc Boi; Nguyen Van Chung

doi:doi:10.11648/j.jfns.s.2015030102.33

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

Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung

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

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.

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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

Nguyen Thi Le Phuong

Faculty of Food Technology, University of Nha Trang, Dong Nai City, Vietnam
Vu Ngoc Boi

Faculty of Food Technology, University of Nha Trang, Dong Nai City, Vietnam
Nguyen Van Chung

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

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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

Copy | Download

@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  -

Copy | Download