The comparison of vacuum and oven drying methods on chemical and shelf life of silver carp (Hypophthalmichthys molitrix) fillet surimi

Powder made from surimi normally prepared in dry from and use as a crude material for preparation of marine processed products. The aim of this study is producing and comparing the nutriotional value and Shelf life of protein powder made from silver carp (Hypophthalmichthys molitrix) in two methods drying under vacuum condition (at a temperature of  6o±0/5°C  for 5 hours)  and in oven condition (at a temperature of  7o±0/5°C  for 24 hours).Then, surimi powder, stored in conventional packaging for 60 days at room temperature. Sampling and laboratory analyzing of nutritional value (Include: protein, lipid, moisture, TBA and TVB-N) were done to 3 times with 20 days intervals. Statistical analysis of SPSS, showed that the most values of protein was observed in vacuum drying method (86.33%) that was significantly higher than oven drying method (77.76%) (p <0.05). Total volatile base nitrogen (TVB-N) was assessed during storage showed that oven drying treatment after 20 days (20±3.18 mg/100g) and vacuum drying treatment after 40 days (20±4.84 mg/100g) were out of the standard range (19.6 mg/100g). Results showed that the quality of surimi powder which was prepared with vacuum drying method is better than oven drying method and this method had the higher shelf life (up to 40 days) compared to oven method in room temperature.