STUDY ON FACTORS AFFECTING THE PROCESSING OF ABRAMIS BRAMA CAKE

Abstract

The objective of this study was to evaluate the effects of certain technological factors during the
processing of fish cakes from Abramis brama, including salt, antifreeze, modified starch concentrations,
frying time, and temperature, on the quality of the fish cakes, as well as to analyze microbiological criteria
to ensure food safety standards are met. The experimental results indicated that the addition of 1.5%
salt, 3% antifreeze, 3% modified corn starch, combined with a frying temperature of 180°C for 5 minutes,
contributed to stabilizing the gel structure, with a high water-holding capacity (66.01%), good
compressive strength (475.83gf), while maintaining the characteristic color of the product. Furthermore,
the microbiological analysis showed that the product complied with the microbial standards according
to Decision No. 46/2007/QĐ-BYT. This study reveals promising potential for the development of Abramis
brama-based products, contributing to the enhanced utilization and value of this aquatic species.