Sự biến đổi chất lượng của phi lê các nhóm màu thịt cá tra (Pangasianodon hypophthalmus) trong quá trình bảo quản lạnh bằng nước đá
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Abstract
The study aimed to investigate the quality changes of striped catfish (Pangasianodon hypophthalmus) fillets grouped by colors during ice storage. Striped catfish fillets (white, pink, and yellow colors) were obtained from a seafood processing plant, then transported to the laboratory, packaged in PE (Polyethylene) bags, and stored in ice. Sampling was carried out on the day(s) 0, 4, 8, and 12 for analysis of color measurement, total viable counts (TVC), sensory evaluation, texture, pH, water holding capacity (WHC), peroxide value (PV) and TBARs. Results indicated that the brightness L*, a* and b* values were highest in white, pink, and yellow fillets, respectively. Compared to pink and yellow fillet groups, the white color exhibited superior results for analyzed quality parameters. All fillets of three color groups could be maintained their sensory properties and acceptable bacterial load (<6 log10CFU/g) throughout the 8-day ice- storage period.
Tóm tắt
Nghiên cứu được thực hiện nhằm khảo sát sự biến đổi chất lượng của phi lê cá tra (Pangasianodon hypophthalmus) có màu sắc khác nhau trong quá trình bảo quản lạnh bằng nước đá. Phi lê cá (màu trắng, hồng, vàng) được thu từ nhà máy chế biến thủy sản, vận chuyển về phòng thí nghiệm, bao gói trong túi PE (Polyethylene) và bảo quản lạnh bằng nước đá. Việc đánh giá chất lượng phi lê cá được thực hiện vào các ngày 0, 4, 8 và 12 thông qua phân tích các chỉ tiêu như đo màu, tổng vi sinh vật hiếu khí (TVC), cảm quan, đo cấu trúc, pH, khả năng giữ nước (WHC), peroxide value (PV) và TBARs. Kết quả cho thấy độ sáng L*, giá trị a* và b* đạt giá trị cao nhất lần lượt ở phi lê cá màu trắng, hồng và vàng. Nghiệm thức phi lê nhóm màu thịt trắng cho kết quả của các chỉ tiêu chất lượng tốt hơn so với nghiệm thức nhóm màu thịt hồng và vàng. Tất cả nghiệm thức đều được duy trì chất lượng về mặt cảm quan và vi sinh (<6 log10CFU/g) trong khoảng thời gian 8 ngày bảo quản lạnh bằng nước đá.
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