Open AccessRESEARCH IN PRODUCING READY-TO-EAT PRODUCTS FROM PINK SALMON (Oncorhynchus gorbuscha) FILLETS
Author(s) -
Duy Xuan Nguyen,
Charles A. Crapo,
Alexandra Oliveira,
Son Trong
Publication year - 2010
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v13i2.2107
Subject(s) - oncorhynchus , food science , fish <actinopterygii> , sugar , recipe , fish products , chemistry , dried fish , garlic powder , food products , fishery , biology , raw material , organic chemistry
While frozen and canned products from salmon have been familiar with consumers, demand for new product development with nutritional quality and convenient for usage from this fish specie is being expected. This article presents experimental research results in producing ready-to-eat products from salmon fillets using Freeze Dryer Virtis. The suitable flavoring recipe for producing freeze dried cubers as snack as follows: salmon pieces of 10 X 10 X 10 (mm) are treated throught two flavoring solutions including hot bath (HB) at 60°C for 5 min and cold bath (CB) at 0°c for 30 min. HB consists of salt 2% (w/v), sugar 2% (w/v), fish sauce 2% (v/v), garlic powder 0.1% (w/w) and onion powder 0.1% (w/w) and CB contains salt 0.5% (w/v), sugar 1% (w/v), fish sauce 2% (v/v), garlic powder 0.1% (w/w) and onion powder 0.1 % (w/w). Ratio between weight of salmon meat and flovoring solution is 1:2 (w/v). Freze dried salmon product produced according to above formula had acceptable quality level for consumption.