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Journal Publication
Title of Article Effect of unripe papaya and ripe pineapple supplementation on the quality characteristics of rotten fermented fish (Plara Hnong) from tilapia frames 
Date of Acceptance 13 December 2018 
Journal
     Title of Journal แก่นเกษตร ฉบับพิเศษ 
     Standard TCI 
     Institute of Journal คณะเกษตรศาสตร์ มหาวิทยาลัยขอนแก่น 
     ISBN/ISSN 0125-0485 
     Volume 47 
     Issue ฉบับพิเศษ 1 
     Month มกราคม
     Year of Publication 2019 
     Page 261-268 
     Abstract ABSTRACT: Rotten fermented fish (RFF) produced from tilapia frames was explored. Addition of unripe papaya and ripe pineapple, containing proteases, to increase hydrolysis of the tough frame meat was investigated and compared to a control (distilled water). Yeast and mold (YM), formol nitrogen (FN) and CIE color values (L*, a*, and b*) were determined in months 0, 2, 4, and 6. The results showed that papaya reduced YM to an undetectable level after month 0, but pineapple increased YM to > 3 log CFU/g, causing quality failure. Papaya and pineapple significantly increased FN compared to the control. However, the level of FN did not improve after month 2. A high salt content may have inhibited the proteases in the fruits and consequently led to stable FN levels after month 2. Addition of the fruits tended to increase the Maillard reaction, by which L* was decreased and a* and b* were increased. Conclusively, papaya and pineapple can increase FN. Pineapple caused quality failure due to mold proliferation. Supplementation with papaya in RFF is therefore better than with pineapple in term of YM suppression and is recommended.  
     Keyword Keywords: rotten fermented fish, unripe papaya, ripe pineapple, by-product fish frame, tilapia fillet processing, Plara Hnong 
Author
565030028-6 Miss TEERANAT HOMSOMBUT [Main Author]
Agriculture Master's Degree

Reviewing Status มีผู้ประเมินอิสระ 
Status ได้รับการตอบรับให้ตีพิมพ์ 
Level of Publication ชาติ 
citation false 
Part of thesis true 
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