ẢNH HƯỞNG CỦA PHƯƠNG PHÁP KIỀM - TRUNG HÒA ĐẾN HIỆU QUẢ LOẠI BỎ AMONI CLORUA TRONG THỊT MỰC XÀ (Oualaniensis sthenoteuthis) KHÔ

Abstract

This study aimed to assess the factors that influence the efficiency of removing ammonium chloride from dried purpleback squids, in order to increase the quality of this raw material. Using alkalizing-neutralizing method, this study examined the effects of alkaline (NaHCO₃) concentration (1-2.5%), acid (CH₃COOH) concentration (0.5-2%), alkaline treatment time (10-25 minutes), and neutralizing time (5-20 minutes) on the product quality, including NH₄Cl residue, treatment efficiency, colour and sensory. According to the finding, the factors that affected most on the quality of dried purpleback squids were NaHCO₃ 2%, CH₃COOH  1.5%, alkaline treatment for 20 minutes, and neutralizing for 15 minutes. The processing efficiency (H_xl) reached at 95.8%, NH₄Cl residue concentration fell to 0.34 g/kg.The processed dried purpleback squids had good aftertaste, almost without bitter taste, and the ammonia smell disappeared; the score of sensory evaluation of flavour and odour were 1.1 and 1.0. The processed samples had redness (a*) decrease, lightness (L*) and whiteness (WI) increase, with values of a* = 4.00; L* = 60.32; WI = 59.50. The treated dried squids can be used as ingredient for producing food products.