Utilization of fresh water fish (noodles production)
1991
Supapun Brillantes (Department of Fisheries, Bangkok (Thailand). Fishery Technological and Development Div.)
Fish noodles were made from Rohu (Labeo rohita) and other ingredients. The whole fish fillets were divided into three samples: (i) the fillets minced by a mechanical mincer (Moulinex), (ii) the fillets mince manually, washed twice with iced water and then drained and (iii) the fillets minced manually but with the dark meat removed. After mixing with the other ingredients, each fish dough was passed through rollers until smooth, left to rest for a while and then passed through a cutter. The obtained fish noodles were then steamed for 5 minutes, brought out to dry under the sun and finally packed in polyethylene bags. The chemical analysis and the organoleptic assessment were carried out periodically. The results showed that there were no significant differences in moisture content, TBA and Water activity among the samples and no significant changes in the same samples during storage. Organoleptic test showed that the fish noodles made from fillets with dark meat removed were the best.
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Эту запись предоставил Kasetsart University