Improve and extend shelf-life of latic acid fermented fish (Som-fug)
1988
Pongpen Rattagool | Supapan Sukpratoom (Fisheries Technological Development Div., Bangkok (Thailand))
This experiment was conducted to study technique of making Som-fug and shelf-life storage. Investigations were carried out on fresh water fish such as snake head, carp and marine fish such as jew fish, threadfin bream, baracudas, king mackerel and hairtails, Variations of salt content were 1, 2, 3 to 5 % and cooked rice varied from 15-25 % for Som-fug product. Samples were kept at room temperature (28+-3 deg C) comparing to the ones kept at low temperature (8-10 deg C). The result showed that pH of Som-fug with 1-2 % salt decreased faster than the 3-5 % salt. Samples kept at room temperature gave shorter fermenting time. Lactic acid production in giant snake head more slowly increased than the common snake head which contained the same proportions of ground cooked rice (15 %). pH affected the texture of the cells. Slow increase of lactic acid will give good texture to the product, Som-fug kept at 10.8 has three fold longer shelf-life comparing to the one kept at room temperatue moreover the one kept at frozen storage will have 6 months storage life.
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