Quality and safety of Pla-ra
2000
Poonsap Virulhakul | Jirawan Yamprayoon | Niracha Wongchinda | Preeda Methatip | Poratip Kiatkungwalkrai | Amonrat Sukkho (Department of Fisheries, Bangkok (Thailand))
Twenty six samples of ready to sale Pla-ra, bought from 8 processors in 6 provinces, were analysed for microbiological, parasite, chemical and sensory quality. 26 samples were safe to consume in terms of microbiological quality. Salmonella and Vibrio cholerae in 25 gm sample and Staphylococcus aureus and Clostridium perfringens in 0.1 gm sample were not detected. Yeast and mold were found lower than 100 CFU/gm in 14 samples. Chemical quality of pH, Aw, percent lactic acid and percent salt were found in the range of 4.1-6.3, 0.7-0.8, 1.18-4.35 and 11.8-29, respectively. Proximate composition was determined in terms of percent of protein, moisture, fat, ash and fiber and found in the range of 7.26-15.23, 50.1-60.0, 1.79-7.4, 13.9-21.4 and 0.19-1.8, respectively. Pla-ra contained complete essential amino acids for both child and adult as compared to whole egg. Good sensory quality of Pla-ra should have odor of Nam-pla and roasted rice, no rancid or sour odor, suitable proportion of fish and paste, retaining original form of fish, pink color and soft texture of flesh, and salty with slight sweet taste of flesh. Of 26 samples, 15, 73 and 21 percent had good, acceptable and unacceptable odor. Pla-ra made from gourami fish gave good odor as compared to Pla-ra made from the other fish species. Good color of Pla-ra was brown yellow and found 80 percent sample was in this color. Other characteristics of retaining original form, acceptable to soft texture and good to acceptable flavor were 88, 69 and 31 percent of samples, respectively.
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