Physical Aspects Influencing to the Production of Dry-Salted Snakeskin Gourami (Trichogaster Pectoralis)

Abstract

Snakeskin gourami (Trichogaster pectoralis) is one of the most common fish in paddy field and river in Vietnam. It lives in waters at low dissolved oxygen and high organic accumulation. It has a high meat yield and favouritely consumed as dried fish in Vietnam. Farming area of snakeskin gourami has been opened dramatically in recent years. Therefore, it’s necessary to have an appropriate processing and preserving approach to accelerate its commercial value in local and international markets. Objective of the present study focused on the different aspects such as ethanol treatment to eliminate fishy ordor; addition of salt, sorbitol, as well as dry temperature that affected to to water activity (aw), microbial load (coliform, cfu/g), sensory score of dried snakeskin gourami (Trichogaster pectoralis). Shelf-life of the dried product was also evaluated during preservation. Results showed that 40% ethanol at ratio 20:80 for primary treatment; 2.0% of salt soaking; 1.0% of sorbitol addition; 46°C of drying were appropriate to maintain water activity (aw=0.65). By preserving under vacuum in PA bag, the dry-salted snakeskin gourami still extended the product shelf-life for 12 months without any deterioration.

Sugar-Based Water Retention Agents in Meat Products: Enhancing Water-Holding Capacity and Promoting Health Benefits

“…During storage, the releasable moisture content of surimi from Nemipterus japonicus and quality of surimi-based products tends to increase with the storage period of surimi [193], which can be well suppressed by adding 10% soy protein concentrate and 4% mixture (sucrose: sorbitol=1:1) [194]. In addition, Minh et al [195] soaked dried snakeskin gouram fish with 40% ethanol, 2.0% salt and 1.0% sorbitol and dried them at 46 o C. The moisture activity of dried Snakeskin gouram fish could be maintained at a high level (water activity (AW) = 0.65). At the same time, U-Chupaj et al [196] used sorbitol-containing marinade (2.8% KHCO3, 2.9% KCl and 1.5% sorbitol) to pickle white-striped chicken breast (meat: marinade=4: 1), higher pH value, moisture content, total cooked yield, protein solubility, hardness, cohesion, chewiness, lower cooking loss, expressible water and shear force were obtained compared with the normal marinade group.…”

Streptococcus agalactiae Serotype VII, an Emerging Pathogen Affecting Snakeskin Gourami (Trichogaster pectoralis) in Intensive Farming

“…Snakeskin gourami (Trichogaster pectoralis) is one of the most important freshwater fsh commonly cultured in Southeast Asia, including Laos, Vietnam, Cambodia, Malaysia, Indonesia, and Tailand [1][2][3][4]. Snakeskin gourami can tolerate a wide range of farming conditions as they have a special breathing organ, the labyrinth, which allows them to exchange oxygen in low oxygen cultivation conditions [5].…”

The Snakeskin Gourami (Trichopodus pectoralis) Tends to Exhibit XX/XY Sex Determination

“…The snakeskin gourami generally feeds on zooplankton, crustaceans, and insect larvae [4]. It is also one of the most popular and colorful species of aquarium fish and an attractive species for commercial farming [5]. The snakeskin gourami has a high meat yield, and traditional dried snakeskin gourami is a popular food [3].…”

“…Dried snakeskin gourami is widely consumed in Southeast Asia, and recent developments in this regard have led to increasing costs of snakeskin gourami in the aquaculture market [6]. The commercial farming of snakeskin gourami has developed rapidly in recent years [5]. Current farming systems face the problem of seed supply limitations, which is exacerbated by the lack of available information on the sex determination system of snakeskin gourami and the unavailability of options for sex control and genetic improvements [7].…”