การเพิ่มมูลค่าปลานวลจันทร์ทะเลด้วยการพัฒนาตำรับอาหารราดซอสสามรส และการประเมินคุณค่าทางโภชนาการ

Nantida Dangkhaw; Phatchara Piriyaporn; Apiram Sinthupachee; Sommarut Klumklomjit; Korawit Sakkaekaew; Marasri Junsi

doi:10.14456/jare-mju.2026.33

Authors

Nantida Dangkhaw Culinary Arts Program, Faculty of Culinary Arts, Dusit Thani College, Bangkok
Phatchara Piriyaporn Culinary Arts Program, Faculty of Culinary Arts, Dusit Thani College, Bangkok
Apiram Sinthupachee Culinary Arts Program, Faculty of Culinary Arts, Dusit Thani College, Bangkok
Sommarut Klumklomjit Culinary Arts Program, Faculty of Culinary Arts, Dusit Thani College, Bangkok
Korawit Sakkaekaew Culinary Arts Program, Faculty of Culinary Arts, Dusit Thani College, Bangkok
Marasri Junsi Culinary Arts Program, Faculty of Culinary Arts, Dusit Thani College, Bangkok https://orcid.org/0000-0003-2193-3881

DOI:

https://doi.org/10.14456/jare-mju.2026.33

Keywords:

milkfish, spices trio tasty sauce, standardized recipe, protein form fish

Abstract

This research aimed to develop a standardized recipe for pan-fried milkfish with a spices trio tasty sauce and to evaluate its nutritional values. The development of a standardized recipe was conducted through sensory evaluation using the 9-point hedonic scale and the Just-About-Right (JAR) method from 10 food experts, and the best overall qualities were selected as the standard recipe. The physicochemical properties of the fish meat and the trio sauce were analyzed. Nutritional values were assessed according to the Thai Nutrition Labeling standards. Results showed that the pan-fried fish had a moisture content of 65.22%, with color values of L*, a*, and b* at 63.49, 7.55, and 23.40. Texture profile analysis indicated that hardness, gumminess, and chewiness were 135.28 N, 34.31 N, and 16.15 N, respectively. The trio sauce exhibited L*, a*, and b* values of 29.43, 11.21, and 8.53, respectively, with a viscosity of 831.16 cP, a pH of 3.16, a salinity of 33.6%, and total soluble solids of 29.4 ˚Brix. Sensory scores of the standardized recipe were 8.2±0.83 for appearance, 7.5±1.11 for aroma, 8.0±0.86 for taste, 7.2±0.83 for flavor, 7.8±0.78 for texture, and 7.7±0.72 for overall acceptability. Nutritional analysis per 100 g (70 g pan-fried fish and 30 g trio sauce) indicated 176.64 kcal energy, 16.29 g protein, 7.32 g total fat, and 11.4 g total carbohydrates, including 1.58 g dietary fiber. It also contained vitamin B1 and B2 at 0.026 and 0.034 mg, calcium and iron at 48.62 mg and 0.61 mg, respectively, along with 315.43 mg sodium and 61.10 mg cholesterol.

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