Tạp chí Khoa học Trường Đại học Cần Thơ
Số chuyên đề: Thủy sản (2014)(1): 36-41
36
KHẢO SÁT CÁC DẠNG SẢN PHẨM VÀ QUY TRÌNH CÔNG NGHỆ CHẾ BIẾN
CÁC SẢN PHẨM TỪ CÁ LÓC TẠI TỈNH AN GIANG
Bùi Phương Đại, Trương Thị Mộng Thu
1
và Trần Thị Thanh Hiền
1
1
Khoa Thủy sản, Trường Đại học Cần Thơ
Thông tin chung:
Ngày nhận: 10/6/2014
Ngày chấp nhận: 04/8/2014
Title:
Investigation of types of
products from snakehead fish
and their production process
in An Giang province
Từ khóa:
Sản phẩm từ cá lóc, mắm cá
lóc, khô cá lóc, cá lóc
Keywords:
Types of products from
snakehead fish, dry salted
snakehead fish, salty
fermented snakehead fish,
snakehead fish
ABSTRACT
This study aimed at investigating the types of products from snakehead fish
and technological processes for manufacturing these products in An Giang
province. It has three main contents including (i) production situation and
technological processes for manufacturing the products; (ii) investigating
types of products; (iii) trade situation in the markets and customer tastes
for the products. The results showed that (i) relatively good technological
processes and good quality products were almost from processing
facilities that operated longer than 20 years. However, these facilities
primarily produced by traditional methods which could only meet the
requirement of domestic customers without reaching food safety and
hygiene standards for export; (ii) products from snakehead fish primarily
were dry salted snakehead fish and salty fermented snakehead fish; (iii)
consumption of these products were at the medium level because of high
price. Customers aged 30-40 liked eating salty fermented snakehead fish
while customers aged 20-30 liked eating dry salted snakehead fish. When
buying these products, customers payed attention to quality, safety,
hygiene, brand name and price of the products
.
