TY - JOUR
T1 - Development of a fish emulsion product (Pla Yor)
AU - Siripahanakul, T.
AU - Sodanu, N.
AU - Sri-Ngarm, S.
AU - Stathopoulos, C. E.
N1 - Funding Information:
Financial support from the Thailand Research Fund, under the Entrepreneurship Projects for Undergraduate Students (EnPUS) scheme, Year 2007, is gratefully acknowledged. The authors would like to thank Dr Suwimol Chockchaisawasdee for her assistance during the preparation of this manuscript.
Funding Information:
Financial support from the Thailand Research
PY - 2011
Y1 - 2011
N2 - The objectives of this study were to select type of fish for developing fish emulsion product (Pla Yor) and to study the quality of the product kept at 5±2°C for 21 days. Three types of locally economic-driven fresh water fish, namely Oreochromis niloticus × mossambicus (a hybrid tilapia, ONM), Oreochromis niloticus (ON), and Clarias batrachus (CB), were selected for recipe optimisation. The fish fillets had L, a, and b values ranging from 51.85-58.45, 0.62-11.3 and 10.68-22.85, respectively. They had pH 6.26-6.71, 73.39-75.80% moisture, 1.05-1.89% fat, and 15.22-25.08 % protein. The type of fish and recipe were optimized to produce fish emulsion products and subjected to sensory evaluation by fifteen trained panelists using quantitative descriptive analysis approach and ratio profile test. The most preferred product included 72.10% mixed CB-ONM (1:1 weight basis), 10.82% ground lard, 8.65% crushed ice, 4.00% mixed garlic-pepper (1:1 weight basis), 2.88% egg, 1.00% salt, 0.37% glutinous flour, 0.18% phosphate. It was also found that the product did not significantly change (p>0.05) in moisture, protein, fat, and microbial numbers during storage at 5±2°C for 21 days.
AB - The objectives of this study were to select type of fish for developing fish emulsion product (Pla Yor) and to study the quality of the product kept at 5±2°C for 21 days. Three types of locally economic-driven fresh water fish, namely Oreochromis niloticus × mossambicus (a hybrid tilapia, ONM), Oreochromis niloticus (ON), and Clarias batrachus (CB), were selected for recipe optimisation. The fish fillets had L, a, and b values ranging from 51.85-58.45, 0.62-11.3 and 10.68-22.85, respectively. They had pH 6.26-6.71, 73.39-75.80% moisture, 1.05-1.89% fat, and 15.22-25.08 % protein. The type of fish and recipe were optimized to produce fish emulsion products and subjected to sensory evaluation by fifteen trained panelists using quantitative descriptive analysis approach and ratio profile test. The most preferred product included 72.10% mixed CB-ONM (1:1 weight basis), 10.82% ground lard, 8.65% crushed ice, 4.00% mixed garlic-pepper (1:1 weight basis), 2.88% egg, 1.00% salt, 0.37% glutinous flour, 0.18% phosphate. It was also found that the product did not significantly change (p>0.05) in moisture, protein, fat, and microbial numbers during storage at 5±2°C for 21 days.
KW - Clarias batrachus
KW - Fish emulsion
KW - Oreochromis niloticus
KW - Oreochromis niloticus × mossambicus
KW - Pla Yor
KW - Product development
UR - http://www.scopus.com/inward/record.url?scp=79851481137&partnerID=8YFLogxK
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M3 - Article
AN - SCOPUS:79851481137
SN - 1985-4668
VL - 18
JO - International Food Research Journal
JF - International Food Research Journal
IS - 2
ER -