Smoked black tiger prawn development
1992
Pongtorn Pitakgosolpong
Results of raw material quality testing showed that black tiger prawn sample were fresh as indicated by TVB value of 21.67 mg nitrogen/100 g and also organoleptic tested. The chemical compositions of black tiger prawn were 76.16 % moisture, 21.13 % protein, 0.15 % fat, 1.33 % ash, 1.23 % carbohydrate. Four types of prawns were prepared for smoking. Results of ranking for type preference indicated that peeled undevein prawn was the most preferred. The bagasse was the acceptable smoking material. The appropnate processing factors were drying temperature at 55 deg C and time for 100 minutes and followed by smoking time for 70 minutes. The smoked prawn was analysed and found that product contained 66.75 % moisture, aw of 0.855, color value of L=25.67, a=12.03 and b=10.65, shear force of 4.9 pounds/square cm and water phase salt content 4.25 %. The total plate count were 5.7x10** (3) colonies/g, coliform less than 3 MPN/g and pathogenic microorganism was not detected. It was found that the product packed in aluminium foil bags, could be stored at 4 deg C more than 2 months when comparing to-20 deg C without any effecting the qualities of the product. Results of acceptable test using 120 consumers showed a moderate preference whereas 77.5 % found the product was acceptable and 48.4 % would be willing to pay 40 Baht for 100 g of the products.
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