Development of Fish Strip from Hybrid Clarias Catfish Surimi Fortified with Konjac Flour

Authors

  • Benjawan Chotpradit Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Mayuree Chaiyawat Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Nongnuch Raksakulthai Department of Fishery Product, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

fish strip, hybrid Clarias catfish, surimi, fibre, konjac flour

Abstract

The hybrid catfish surimi was prepared and used as raw material for fish strip. Fish strip was processed by mixing hybrid catfish surimi, flour, salt, sugar, soy sauce and pepper for 10 minutes before rolling into a thin sheet, cooked at 80oC for 50 minutes in a hot air oven, then baked in a microwave oven at a high power level for 35 seconds to expand and dry before cutting into a strip. To increase fibre of fish strip, 1% of konjac flour could be added with moisture content of the mixture adjusted to 70% and 0.1-0.2% sodium bicarbonate added. Dietary fibre of product from this process could be increased for 1.65 folds. The developed fish strip was more accepted in taste, texture and overall likeliness than the market product.

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Published

2003-03-31

How to Cite

Benjawan Chotpradit, Mayuree Chaiyawat, and Nongnuch Raksakulthai. 2003. “Development of Fish Strip from Hybrid Clarias Catfish Surimi Fortified With Konjac Flour”. Agriculture and Natural Resources 37 (1). Bangkok, Thailand:60-64. https://li01.tci-thaijo.org/index.php/anres/article/view/242787.

Issue

Vol. 37 No. 1 (2003): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.