Processing and microbiology of Nham-Pla
1998
Mathana Sangjindavong | Pranisa Chuapoehuk | Nongnuch Raksakulthai (Kasetsart Univ., Bangkok (Thailand). Faculty of Fisheries. Dept. of Fishery Products)
Nham-Pla (fermented sour fish cake) was made from 4 kinds of fishes, namely, 2 freshwater fishes: striped catfish (Pangasius hypophthalmus) and nile tilapia (Oreochromis nilotica), 2 marine fishes: threadfin bream (Nemipterus sp.) and barracuda (Sphyraena obstusata). The products were sensory evaluated. It was found that Nham-Pla from fresh water fishes got the highest acceptability scores which were not significantly different (P0.05) but acceptability scores which were not significantly different (P0.05) but acceptability scores of Nham-Pla from marine fishes were significantly (P0.05) lower than those of freshwater samples. The pH of Nham-Pla samples were between 4.50-5.80, lactic acid contents were varied from 0.49-1.13 percent (w/w), moisture contents were varied from 75.7-80.1 percent (w/w), protein contents were varied from 14.08-14.92 percent (w/w), fat contents were varied from 0.49-1.95 percent (w/w) and salt contents were varied from 1.61-1.97 percent (w/w). Fourty isolates were identified. 23 strains were Leuconostoc mesenteroides, six strains were identified as Lactobacillus plantarum, three strains as Pediococcus damnosus, three strains as Lactobacillus leichmannii, two strains as Lactobacillus delbrueckii, two strains as Lactobacillus brevis and one strain belonged to Lactobacillus acidophilus.
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