Abstract

Nowadays, Tra fish is one of the main export products of Viet Nam. There are many kinds of products from Tra fish such as whole Tra fish, Tra fish slice, Tra knead, Tra fillet...Among them, Tra fillet gets the largest part in export volume and value of Tra fish. In filleting process nowaday, problems related to quality assurance and filleting performance play important rolls. Filleting quality and performance depend on many factors, among them, the filleting in different post-mortem changes of raw material is the major factor effects to quality and performance of filleting process [1]. So, the aim of present study is to experiment on filleting of Tra/Tra fish in different post-mortem changes for evaluating general quality and performance respectively.