Improvement of quality and smoking process of sheatfish by using bagasse
1994
Panuwat Supprung
From consumer survey it was founded that smoked sheatfish was the wellknown traditional product. The most important quality factors required by consumer were moderate odor, hard texture, yellow to brown color and no defect. The TVB value of fresh sheatfish was 18 mg nitrogen/100 g, indicated that it was moderate to good quality raw material. The chemical compositions of sheatfish were 77.47 percent moisture, 10.28 percent protein, 5.53 percent fat, 2.58 percent ash and 4.14 percent carbohydrate. The total plate count, yeasts and molds and Staphylococcus aureus were 8.2*10*[4) CFU/g, 8.0*10*[2) CFU/g and 1.2*10*[2) CFU/g coliform 930 MPN/g. Salmonella was not detected but Vibrio cholera was detected. The optimum process for producing smoked sheatfish were drying at 75 deg C for 14 hr, followed by smoking at 100 deg C for 9 hr. The product was light brown color with color value of L=50.43, a=2.40 and b=10.46 and dried. The chemical composition of product were 5.98 percent moisture, aw=0.43, 47.85 percent protein, 21.74 percent fat, 11.08 percent ash, 0.05 percent fiber, 13.30 percent carbohydrate. The salt content and TBA value of product were 1.63 percent and 1.12 mg/kg. Total plate count and yeasts and molds were less than 10 CFU/g, coliform was less than 3 MPN/g and pathogenic microorganism was not detected. Product cost was 176.58 Baht/kg. Product packed in PE and PP could be stroed at 20 deg C and ambient temperature for 8 weeks with acceptable quality. Acceptability test showed a moderate preference where 96.0 percent found the product was acceptable and 92.0 percent would be willing to pay 180 Baht for 1 kg of the product.
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Эту запись предоставил Kasetsart University