Fermented Fish Product (Pla-ra) from Marine Fish and Preservation: Kasetsart Journal : Natural Science - KUforest Switch to display in Thai

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Title : Fermented Fish Product (Pla-ra) from Marine Fish and Preservation
Source : Kasetsart Journal : Natural Science
Authors : Mathana Sangjindavong (Author), Pranisa Chuapoehuk (Author), Jiraporn Runglertkreingkrai (Author), Wanwimol Klaypradit (Author), Daungdoen Vareevanich (Author)
Keywords : marine fish, Pla-ra, traditional food

Abstract

Fermented fish products (Pla-ra) were produced from 4 species of marine fish. The results showed that Pla-ra from Rastrelliger neglectus and Rachycentron canadus with 25 percent and 30 percent salt added followed by fermenting at room temperature (28?C-30?C) for 18 months had the highest acceptability scores on color, odor and appearance by the organoleptic test. Preservation of those Pla-ra was studied by sterilizing the products, then packing into glass bottles, tin cans and retort pouches. The samples were determined by organoleptic test and compared with normal Pla-ra after being preserved for 6 months. The results showed that Pla-ra preserved in polyethylene plastic jar at room temperature had the highest acceptability. However, Pla-ra kept in a glass-bottles were more popular than Pla-ra kept in a tin cans and retort pouches.

Article Info
KASETSART JOURNAL: NATURAL SCIENCE, Volume 042, Issue 1, Jan 08 - Mar 08, Page 129 - 136 |  PDF |  Page 

Documents used the same keywords

marine fish (8)

Pla-ra (4)

traditional food (0)

Documents written by authors'

Mathana Sangjindavong

Pranisa Chuapoehuk

Jiraporn Runglertkreingkrai

Wanwimol Klaypradit

Daungdoen Vareevanich

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