Optimized microwave treatment condition of fish roes for rice seasoning processing

Duong Thi Ngoc Han * , Nguyen Thi Minh Thoi , & Hoang Thi Truc Quynh

* Correspondence: Duong Thi Ngoc Han (email: quynhhtt@cntp.edu.vn)

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Received: 14 Aug 2017
Revised: 30 Aug 2017
Accepted: 30 Aug 2017
Published: 11 Oct 2017
DOI: 10.58810/vhujs.5.4.2017.5424
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How to Cite
Dương, H. T. N., Nguyễn, T. T. M., & Hoàng, Q. T. T. (2017). Optimized microwave treatment condition of fish roes for rice seasoning processing. Van Hien University Journal of Science 5(4), 86-92.
Issue
Volume 5 - Issue 4 (2017)
Section
Công nghệ thực phẩm

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Abstract

This research was conducted to optimize microwave treatment conditions on raw fish roes for rice seasoning processing. The second level orthogonal meshing model was set up to evaluate two technological parameters that greatly influenced the color brightness of the material during process: microwave power (120-200W) and processing time (6-10 minutes). Results showed that, at a microwave power of 171W and a processing time of 9 minutes, the treated fish roes had the brighter color than the standard sample (1,90% difference). Protein content and lipid content of raw materials were not significantly changed after treatment (decreased by 2,80% and 4,08%, respectively). This research shows that this method is simple but highly effective and completely feasible.
Keywords: microwave treatment, fish roe, rice seasoning.

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