Suitability of seaweed and sauce flavours for seaweed sauce production
2010
Angkanawan Suabpradit(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products) | Jiraporn Runglerdkriangkrai(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products) | Pattama Ratana-arporn(Kasetsart University, Bangkok (Thailand). Faculty of Fisheries. Department of Fishery Products)
To utilize the seaweed, the chemical compositions of 3 kinds of dried seaweed were measured and the seaweed sauce was developed. The study was conducted on the consumer survey with 200 people in order to investigate for the flavour preference of seaweed sauce. Then, the suitability of each sauce flavour and each kind of seaweed (Gracilaria sp., Solieria sp., and Porphyra sp.) in seaweed sauce production was determined by sensory evaluation using ranking test and hedonic scale test. It was found that the amounts of protein, fat, ash, fiber and carbohydrate as percent dry weight of Gracilaria sp. were 11.09+-1.48 percent, 0.96+-0.52 percent, 13.54+-0.86 percent, 1.08+-0.37 percent and 74.41+-1.94 percent, respectively, of Solieria sp. were 21.34+-4.07 percent, 5.97+-1.31 percent, 29.13+-0.59 percent, 6.13+-0.33 percent and 43.47+-4.29 percent, respectively, and of Porphyra sp. were 35.06+-2.33 percent, 4.62+-1.12 percent, 9.23+-1.57 percent, 1.90+-0.23 percent and 51.09+-1.71 percent, respectively. The typical seaweed sauces sorted from the highest to the lowest were suki, BBQ, and seafood sauce, respectively. When 3 kinds of seaweed sauce were studied, the appropriate seaweed sauces for production were Solieria sauce for seafood flavour, Porphyra sauce for suki flavour and Gracilaria sauce for BBQ flavour.
显示更多 [+] 显示较少 [-]