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

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สถิตย์พงษ์ มั่นหลำ Satitpong Munlum


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.


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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
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