Le Thien Trung, Nguyen Hau Trung, Pham Minh Anh
1Faculty of Food Science and Technology, Nong Lam University - Ho Chi Minh City (NLU), Quarter 6, Linh Trung Ward, Thu Duc Distric, Ho Chi Minh City, Vietnam.
2Novus International Inc. Laboratory, Nong Lam University - Ho Chi Minh City (NLU), Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.
J Food Sci Technol. 2020 Apr;57(4):1320-1330. doi: 10.1007/s13197-019-04166-x. Epub 2019 Nov 16.
South-East Asian countries produce several million tons annually of Tra catfish () fillets for export and domestic consumption. However, the processing procedure has not yet been investigated. This study was carried out to analyze the rigor mortis development of the fish and to evaluate the effects of filleting conditions on the quality of the fillets. Compared to pre-rigor fillet processing, post-rigor fillet processing resulted in higher fillet mass yield, less fillet length contraction and reduced exudation loss during chilled storage for both fillets before freezing and fillets after freezing and thawing. The post-rigor fillet processing led to significantly less drip loss after thawing. For fresh fish fillets, pre-rigor processing led to lower cooking loss compared to post-rigor processing. For frozen and thawed fish fillets there was no significant difference in those two parameters. The present research serves as a foundation for further investigations on the modification of processing practices for better fillet quality.
东南亚国家每年生产数百万吨巴沙鱼片用于出口和国内消费。然而，其加工工艺尚未得到研究。本研究旨在分析该鱼类死后僵硬的发展过程，并评估去骨条件对鱼片品质的影响。与僵硬前鱼片加工相比，僵硬后鱼片加工在冷冻前鱼片和冷冻解冻后鱼片的冷藏过程中，均能产生更高的鱼片质量产量、更小的鱼片长度收缩，并减少渗出损失。僵硬后鱼片加工导致解冻后的滴水损失显著减少。对于新鲜鱼片，与僵硬后加工相比，僵硬前加工导致的烹饪损失更低。对于冷冻和解冻后的鱼片，这两个参数没有显著差异。本研究为进一步改进加工方法以提高鱼片品质的研究奠定了基础。
