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Publication
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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.
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Keyword |
Keywords: rotten fermented fish, unripe papaya, ripe pineapple, by-product fish frame, tilapia fillet processing, Plara Hnong |
Author |
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Reviewing Status |
มีผู้ประเมินอิสระ |
Status |
ได้รับการตอบรับให้ตีพิมพ์ |
Level of Publication |
ชาติ |
citation |
false |
Part of thesis |
true |
Attach file |
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Citation |
0
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