The effect of trim conditions and massaging times on quality characteristics of Som-fug from tilapia trim meat

บทคัดย่อ

Production of Som-fug, a Thai traditional fermented fish sausage, from under-utilized tilapia trim meat, was explored. The objective of this study was to investigate conditions of tilapia trim meat (un-minced and minced) and massaging times (5 and 10 minutes) for Som-fug production. Uncooked Som-fug samples from 4 treatments including 1) un-minced trim meat and 5 minute massaging (UM-5), 2) un-minced trim meat and 10 minute massaging (UM-10), 3) minced trim meat and 5 minute massaging (M-5), and 4) minced trim meat and 10 minute massaging (M-10), were analyzed for total plate count (TPC), yeast and mold (YM), lactic acid bacteria (LAB), pH, and sensorial acceptability. Baked Som-fug samples were also evaluated for sensorial acceptability. The study showed that conditions of tilapia trim meat and massaging times did not affect the TPC, YM, LAB, pH, sensorial acceptability scores of uncooked samples (interior color, odor, and overall acceptability), and sensorial acceptability scores of baked samples (odor, mouth-feel texture, flavor, and overall acceptability). However, the conditions and the massaging times affected appearance and hand-feel texture scores of uncooked samples, as well as appearance and interior color scores of baked samples. For 5 minute massaging time, minced tilapia trim meat (M-5) yielded the better sensorial scores, compared to un-minced tilapia trim meat (UM-5). For 10 minute massaging time, the minced (M-10) and the un-minced (UM-10) yielded the same sensorial results. On average, 10 minute massaging produced better sensorial scores, compared to 5 minute massaging. If 10 minute massaging is employed, either un-minced or minced tilapia trim meat can be used for Som-fug production. Either UM-10 or M-10, therefore, benefited Som-fug production from tilapia trim meat.