The Development of Playor (White Fish Sausage) Production Mixed with Green Caviars

Main Article Content

สถิตย์พงษ์ มั่นหลำ Satitpong Munlum

Abstract

This experimental research aimed at developing Playor (White fish Sausage), mixed with Green Caviars. The study was divided into 4 experimental phases.  In Phase 1, the study focused on the production of  Playor (White fish Sausage) mixed with Green Caviars of chicken breast on weight: 0, 20 and 40 percent respectively. The product was then tasted by 12 food experts. It was found 20 percent of chicken breast in the mixture was rated the highest and most favourable of all.  The standard mixture was later developed to mix with Green Caviars. In phase 2, the development of Playor (White fish Sausage) in phase 1 was carried out to a mixture of Green Caviars in a proportion of 0.1, 0.3 and 0.5 percent based on weight. It was revealed that the mixture of 0.5 percent was rated the highest and most favourable for its mixed texture. It was then selected for the next research procedure.  In phase 3, the study emphasized physical and chemical change of the product including growth of microorganism during food preservation process and its nutrition value.  It was found that when the product was preserved longer, water activity was not a change in food. So the product can be kept in refrigerator temperature for 4 weeks.  In relation to nutrition value, the findings revealed that the product was high nutrition included  Linoleic Acid, Arachidonic acid and Oleic acid.

Downloads

Download data is not yet available.

Article Details

How to Cite
Satitpong Munlum ส. ม. (2018). The Development of Playor (White Fish Sausage) Production Mixed with Green Caviars. Dusit Thani College Journal, 11(2), 17–30. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/119851
Section
Academic Article

References

Community standards. Fish Sausage of Community standards. (Online) 1 May 2017
www.srayaisomwittaya.ac.th/nectec/siamculture/otop-tis/tcps299_47.pdf.
Department of Fisheries. Feeding and Processing Green Caviar. Petchburi Coastal
Fisheries Research and Development Center, n.d.
Peaeson A.M. and Gillett T.A. Processed meat. 3rd ed. Gaithersbury, Md. : Aspan. Maryland:
USA, 1999
Prapat Gatsawat Patana Chintana, Rayong Supanakachai Chotiranan and Ratchada Phon
Eiamsiam. Growth rate and Production of Milkfish Fed in the Soil Pond with
Different Density. Coastal Fisheries Research and Development Division,
Department of Fisheries, 2015.
Prasan Poopo, Nongnuch Raksakul and Wanchai Voravattanaekul. Fish Sausage Product Development and Shelf Life. Journal of Food, 2000
Ratana-arporn, P. and Chirapart, A. (2006). Nutritional Evaluation of Tropical Green Seaweeds
Caulera lentillifera and Ulva reticulate, Kasetsart J. (Nat. Sci.), 40, 75-83.
Supaporn Buddhadit. Development of Dietary Fat and Fiber and Herbal Products. Master of Science (MSc), Food Science and Technology, Chiang Mai University, 2003.