Influence of mussel treatment and supplementation of snakehead fish (Channa striata) head protein hydrolysate on the quality of dried seaweed mussel (Corbiculidae) soup products
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Abstract
The study on the effects of mussel treatment and applying hydrolyzed protein powder from snakehead fish (Channa striata) head in dried seaweed mussel soup production consisted of four experiments: (i) the effects of soaking solution types and soaking time and (ii) drying temperature on the quality of dried mussel, (iii) the ratio of hydrolyzed protein powder to dried mussels, and (iv) storage time at room temperature on the quality of seaweed mussel soup. The results indicated that soaking in an acidic acetic 25% – NaCl 2% solution for 10 minutes, followed by drying at 60°C, gave a suitable moisture content (7.99%), yield (22.8%), and the highest sensory evaluation score (18.8 points. The final product exhibited good organoleptic properties, achieving a balanced and desirable composition with 13.7% protein, 2.95 mg/mL soluble protein and 5.74% lipids when mixed with 8.5% hydrolyzed protein powder and 8.2% dried mussels. Additionally, the seaweed mussel soup remained microbiologically safe and maintained good sensory quality after eight weeks of storage at room temperature.
Tóm tắt
Việc nghiên cứu ảnh hưởng của quá trình xử lý hến và bổ sung bột đạm thủy phân từ đầu cá lóc trong sản xuất sản phẩm canh hến rong biển sấy khô được tiến hành qua bốn thí nghiệm: (i) ảnh hưởng của loại dung dịch và thời gian ngâm hến, (ii) nhiệt độ sấy đến chất lượng hến sấy, (iii) tỷ lệ kết hợp giữa bột đạm thủy phân và hến sấy và (iv) sự thay đổi chất lượng sản phẩm theo thời gian bảo quản ở nhiệt độ phòng. Kết quả cho thấy, việc ngâm hến trong dung dịch acid acetic 25% - NaCl 2% trong 10 phút và sấy ở 60°C cho hến sấy đạt độ ẩm 7,99%, hiệu suất thu hồi 22,8%, giá trị cảm quan cao nhất (18,8 điểm). Sản phẩm canh hến rong biển sấy khô có chất lượng cảm quan tốt, dinh dưỡng cân đối với 13,7% protein, 2,95 mg/mL protein hòa tan, 5,74% lipid khi phối trộn 8,5% bột đạm thủy phân và 8,2% hến sấy. Sau 8 tuần bảo quản ở nhiệt độ thường, sản phẩm vẫn duy trì chất lượng vi sinh và cảm quan tốt.
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