Phon khong withikan praerup to ongprakop thangkhemi nai pla salit haeng chai rangsi.
1986
Poungkaimuk Pirmsinthawee
The processing methods involved curing the fish with salt for 12-15 hours, desalting for 15-35 min, sundrying to the desired moisture content and then irradiating with gamma rays. The changes of thiamine and riboflavin contents as well as the effect on composition caused by each processing step were then monitored. The results of the experiment showed that both thiamine and riboflavin were lost during curing with 3 levels of salt (7.5 percent, 10 percent, 12.5 percent). The cured Sepat Siam using 7.5 percent salt had the largest amount of thiamine and riboflavin retention of 73.5 percent and 55.1 percent on dry basis. Sun drying to reduce the moisture to 30 percent caused further loss of both vitamins, 51.9 and 29.4 percent on dry basis were found for thiamine and riboflavin. After irradiation at three dose levels, it was found that the amount of both vitamins lost by irradiation was less than that lost during curing and sundrying. Gamma irradiation dose of 7 kGy caused a greater loss of the two vitamins than doses of 3 and 5 kGy. Dipping Sepat Siam in 3 percent sodium tripolyphosphate solution containing 2 percent sodium chloride for 10 min before curing could prevent loss of thiamine and riboflavin most effectively. Studies on the effect of moisture content of dried fish on the change of unsaturated fatty acids during storage after subjecting to different irradiation doses showed that rate of malonaldehyde formation increased to the maximum after 8-16 days on storage and then decreased gradually. Irradiated dried Sepat Siam having moisture content of 25, 30 and 35 percent showed similar TBA value but the sample that had 35 percent moisture tended to have a higher TBA value.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Wolters Kluwer