Phát triển sản phẩm chả cá rô phi đen: Tác động của các phụ gia muối, đường và tinh bột lên đặc tính lý hóa và cảm quan
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Abstract
This study evaluated the effects of varying levels of salt, sugar, and starch on the physicochemical and sensory properties of black tilapia fish cake. The results showed that 1.0% salt yielded the highest gel strength and significantly improved sensory attributes, while 1.5% salt reduced pH (6.36) and lightness (L* = 59.23). A sugar concentration of 1.4% enhanced gel strength (2550 g/cm²), lightness, and whiteness. Starch at 4% provided the highest gel strength (2640 g/cm²) and improved texture and color perception, with minimal changes in pH (6.34 – 6.39). Pearson correlation analysis revealed a strong positive correlation between salt concentration and taste score (r = 0.94), and a negative correlation with pH (r = –0.76). Sugar showed positive correlations with L* (r = 0.51) and whiteness (r = 0.44), while starch had a strong negative correlation with pH (r = –0.71). A formulation containing 1.0% salt, 1.4% sugar, and 4% starch is recommended for producing black tilapia fish cake with high overall quality, meeting consumer expectations in terms of texture, color, and sensory attributes.
Tóm tắt
Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của các nồng độ muối, đường và tinh bột đến tính chất lý hóa và cảm quan của chả cá rô phi đen. Kết quả cho thấy muối 1,0% cho độ bền gel cao nhất và cải thiện cảm quan, trong khi nồng độ 1,5% làm giảm pH (6,36) và độ sáng (L* = 59,23). Đường 1,4% giúp tăng độ bền gel (2550 g/cm²), độ sáng và độ trắng. Tinh bột 4% cho độ bền gel cao nhất (2640 g/cm²), cải thiện cảm quan về cấu trúc và màu sắc, trong khi pH ít thay đổi (6,34 – 6,39). Kết quả phân tích tương quan Pearson cho thấy muối tương quan dương mạnh với cảm quan vị (r = 0,94) và âm với pH (r = –0,76). Đường tương quan dương với L* (r = 0,51) và độ trắng (r = 0,44). Tinh bột có tương quan âm với pH (r = –0,71). Công thức gồm 1,0% muối, 1,4% đường và 4% tinh bột được khuyến nghị cho sản xuất chả cá rô phi đen có chất lượng cao, đáp ứng tốt yêu cầu về cấu trúc, màu sắc và cảm quan.
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