Variable Parameters Affecting to Nile Tilapia (Oreochromis Niloticus) Fish-Paste Production

Abstract

Tilapia has emerged as one of the most cultivated and marketed species in Vietnam. There is not much research mentioned to processing of fish-paste of this valuable fish. In order to improving the added value of this fish, we investigated a production of fish-paste from Nile tilapia (Oreochromis niloticus). By investigation different parameters probably affecting to gelation, the results was noticed that the best physicochemical properties and sensory characteristics of fish-paste would be obtained by the addition of modified starch 1.5%: guar gum 1.5%. These results demonstrated that the addition of modified starch and guar gum in the formulation of Nile tilapia fish-paste increased the nutritional value of the product without reducing its sensory preference.

Keywords: Nile tilapia (Oreochromis niloticus), fish-paste, Modified starch, Guar gum, Physicochemical properties.