ẢNH HƯỞNG HÀM LƯỢNG RAU HẸ (Allium odorum L.) BỔ SUNG ĐẾN MÀU SẮC, ĐẶC TÍNH CẤU TRÚC VÀ TÍNH CHẤT CẢM QUAN CỦA CHẢ CÁ RÔ PHI

Abstract

The objective of the study was to evaluate the effects of garlic chives (Allium odorum L.) addition on the colour, textural and sensory properties of tilapia fish cakes. Results showed that as garlic chives proportions increased, the colour of fish cakes changed from white into green and darkened, illustrated by the drop of L*, WI, and a* values. Humidity, water holding capacity (WHC) and textural properties of treatment with 4% garlic chives were the best, with 76,87% humidity, 88,50% WHC, shearing force of 6.57 N and breaking force of 431.20 g_f. Meanwhile, that treatment had good sensory properties, with the sensory scores above 7 (calculated on the nine-point scale). These results are the scientific basis for upcoming researches of improving quality and producing new favors for tilapia fish cakes.