ẢNH HƯỞNG CỦA VIỆC BỔ SUNG CÁC THÀNH PHẦN CHẤT TAN ĐẾN ĐỘ HOẠT ĐỘNG CỦA NƯỚC TRONG KHÔ CÁ SẶC RẰN (TRICHOGASTER PECTORALIS REGAN)

Nguyen Van Muoi * and Tran Thanh Truc

* Corresponding author (nvmuoi@ctu.edu.vn)

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Received: 20 Apr 2021
Accepted: 03 Jun 2022
Published: 01 May 2008
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Mười, N. V., & Trúc, T. T. (2008). ẢNH HƯỞNG CỦA VIỆC BỔ SUNG CÁC THÀNH PHẦN CHẤT TAN ĐẾN ĐỘ HOẠT ĐỘNG CỦA NƯỚC TRONG KHÔ CÁ SẶC RẰN (TRICHOGASTER PECTORALIS REGAN). CTU Journal of Science, (10), 151-160. Retrieved from https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/567
Issue
No. 10 (2008)
Section
Engineering Technology

Abstract

Dried Snakeskin gourami is one of the fish products traditionally consumed inVietnam. The conventional processing includes brine or dry-salting, and drying at moderate temperatures. In this study, the effect of different brine concentrations (15%, 18%, 21%, 24% and saturated NaCl, w/w) and other solutes on the moisture content and water activity (aw) of dried Snakeskin fish was  investigated. There were a significant decrease in water activity on the product due to the addition of ethanol as well as sucrose or glucose in salted fish. Corresponding to 34% moisture content in dried fish, an aw of 0,67 can be achieved due to the use of 21 ữ 24 % brine, combined with 1% sucrose and amounts of 35 mL ethanol/kg salted fish.
Keywords: brine concentration, water activity, moisture content

Tóm tắt

Nghiên cứu bổ sung chất tan nhằm làm giảm aw cu?a khô ca? să?c ră?n đa? đươ?c tiê?n ha?nh. Trươ?c hê?t, a?nh hưởng của các nồng độ nước muối khác nhau (15%, 18%, 21%, 24% và bão hòa; % khối lượng NaCl) đối với độ ẩm và hoạt độ nước (aw) của khô cá sặc rằn đã được kha?o sa?t. Tư? kê?t qua? lư?a cho?n nô?ng đô? muô?i ngâm thi?ch hơ?p va? đô? â?m cuô?i cu?a sa?n phâ?m khô, ta?c đô?ng cu?a ca?c châ?t tan kha?c như đươ?ng glucose, sucrose va? rươ?u ethanol đê?n sư? gia?m aw trong khô ca? să?c ră?n cu?ng đươ?c quan tâm. Kê?t qua? cho thâ?y, tương ư?ng vơ?i đô? â?m cuô?i cu?a sa?n phâ?m la? 34%, gia? tri? aw cu?a khô ca? să?c ră?n co? thê? gia?m đê?n gia? tri? 0,67 khi ngâm ca? trong dung di?ch muô?i vơ?i nô?ng đô? tư? 21 ữ 24 %, kê?t hơ?p vơ?i viê?c bô? sung đươ?ng sucrose vơ?i ha?m lươ?ng 1% va? 35 mL rươ?u ethanol (650)/kg ca? đa? ươ?p muô?i.  
Từ khóa: khô cá sặc rằn, muô?i, glucose, sucrose, ethanol, aw, độ Ẩm

Article Details

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