Utilization of RDF and feasibility study of prepared products
1991
Bulan Phithakpol | Somchit Niyomthai | Nipa Talabnak (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Roller Dried Fish (RDF) was stored in several types of single layer and laminated packaging materials under 3 conditions: in a cardboard box at ambient temperature, near a window at ambient temperature, on a table in an air-conditioned room for 12 months. Dried Nam Prik (relishes) and Nam Prik Kaeng (curry soup mixes) which normally contain fresh fish were developed, based on traditional Thai recipes and substituting RDF for fish, Shelf-life tests were carried out, acceptability tests conducted in a vocational education college and market tests conducted with students and two small factories. The products can be safely kept for up to six months, which is much longer than the traditional preparations. They had lower scores than the controls in the acceptability tests but were still acceptable to the consumers. The small factory owners interviewed would like to use RDF in their products but not until supplies could be guaranteed. Three Thai snacks were studied: RDF content was varied in Khaou Mao Mee, 20 % RDF was added to Khaou Kriep Plaa and tapioca content in fish chips was varied as well as content of sugar in the coating. Acceptability tests found all the snacks acceptable, except Khaou Mao Mee with more than 10 % RDF, while fish chips with the lowest level of tapioca 15 %, were the most preferable. Shelf-life tests found the snacks stable over 9 weeks, 1 month and 3 months for Khaou Mao Mee, Khaou Kriep Plaa and fish chip
显示更多 [+] 显示较少 [-]