IMPACT OF PROCESSING AND FREEZING STORAGE CONDITIONS ON SOME PHYSICOCHEMICAL AND BIOLOGICAL PROPERTIES OF TRA FISH BALLS (Pangasius hypophthalmus).

Abstract

The present study attempts to investigate the effects of time and temperature during blanching on the changes in physicochemical properties such as texture, brightness, and total bacterial count (TBC). The content of protein, fat, moisture, and pH of input materials (Tra fish) after the processing stages was also investigated. The product was preserved by freezing at -40 °C for 42 days and applied blanching/steaming conditions. The results showed that the blanching method is recommended for the product cooked stage at 90 °C for 4 min. After 42 days stored in frozen condition. TBC has been on an increasing trend and the structure has not changed significantly.

Keywords

• blanching
• freezing storage
• tra fish balls
• pangasius hypophthalmus
• steaming