Application of biotechnology in fermented fish product (Pla-Ra)
2003
Pawared Inthuserdha(Department of Fisheries, Bangkok (Thailand)) | Bordin Ittipong(Department of Fisheries, Bangkok (Thailand)) | Sirirat Jongritthiporn(Department of Fisheries, Bangkok (Thailand)) | Attaya Kungsuwan(Department of Fisheries, Bangkok (Thailand))
Plara was made from trash-fish with 5 formulas. The first three formulas were done as traditional method having formula as follows 1. one night salted fish (3:1) and rice bran (1) by weight, 2. fish : salt: rice barn (3:1:1) by weight and 3. fish : salt : rice bran : sorghum (9:3:2:1) by weight. And the last two formulas 4 and 5, were prepared using the biotechnology. Fish : salt : fermented rice barn (3:1:1) by weight for formulas 4. fish : salt: fermented rice barn : fermented sorghum (9:3:2:1 ) by weight for formulas 5. all of them were fermented for 10 months. The samples were randomly taken each month for chemical and microbiological analyses until 10 months. The results are as follows, the average pH of each formula (1-5) were 5.87, 5.79, 5.75, 5.08 and 5.05, respectively. The average number of lactic acid bacteria during fermentation were 1.1*10**(6), 2.9*10**(6), 2.0*10**(6), 5.4*10**(6) and 1.6*10**(7) CFU/g, respectively. The results of sensory of evaluation of each formula were found significantly different (PLT 0.01) in appearance, texture. It was that Plara formula 4 had a highest scores in appearance and texture. Plara formula 5 had a highest scores in taste and over all acceptance, but odor as not significantly different (P GT 0.05). The identification of isolated strains using Photobiotin labeling DNA-DNA hybridization and Ribotyping of 16S rRNA gene method showed the same results of Tetragenococcus halophilus.
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Эту запись предоставил Kasetsart University