General Information

Author: Dang Van An
Issued date: 25/12/2018
Issued by: Vietnam journal of agriculture and rural development

Content


Abstract:

Squid is known the seafoods with high economic value and so favored by consumers because it’s long-tasting squid, minerals and amino acids. Squid fishing is known as a very popular mining profession in Lap Le commune, Thuy Nguyen district of Hai Phong city. However, post-harvest preservation technology is sitll limited, loss of quality of squid when coming to shore is very high from 20-30%. With target of preserving the value of the product, post-harvest losses the preservation technology using food additives in combination with cold sea water has been applie and tested on offshore fishing boats in Hai Phong. The technology of using food additives has many advantages compared to traditional preservation methods: temperature of heart product is 0÷-10C, made sure the meat squid is more bright and tighter and limit the changes caused by microorganisms. Initially successfully buil a model of squid preservation technology using a food additives with a capacity of 100kg / batch with the parameters: the concentration of the additive mixture (citric acid, benzoic acid, sodium benzoate) 0,02%, temperature of water: 0÷-10C, immersion time: 10-15 minutes, rate of liquid/solution  = 2/1. The technology of preserving food additives combination with cold sea water helps the good quality of squid (179,11 đ/200 đ) for human consumption.

Key word: Squid, preservation, food additives, cold sea water, change quality, post-harvest.

 


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