Frying Process Improvement and Shelf Life Studies of Fried Boneless Salted Sepat-Siam

Abstract

Fried, boneless, salted, Sepat-Siam (Trichogaster pectoralis Regan) has a short shelf life due to its frying process and type of packaging. The objectives of this research were to: 1) evaluate pre-frying methods, 2) compare atmospheric frying conditions with vacuum frying conditions, and 3) study shelf life and quality of fried, boneless, salted, Sepat-Siam in the easy-open cans at different conditions. An improved frying process involved three steps: 1) The pre-process to reduce moisture content of salted Sepat-Siam from 78.35% to 62.31% by frying at 170^oC for 10 minutes which is significantly better than oven drying at 200^oC for 15 minutes, 2) Removal of bones, fins and tail of salted Sepat-Siam, and 3) Frying under atmospheric condition (760 mm Hg) at 170^oC for 15 minutes resulted in a product, fried, boneless, salted, Sepat-Siam, which had 33.05% oil content in comparison with 16.59% oil content of the fish fried under vacuum frying condition (150 mm Hg(abs)) at 140^oC for 15 minutes. The shelf life of fried, boneless, salted Sepat-Siam under atmospheric and vacuum frying conditions stored at room temperature (30±2^oC), packed in an easy-open can with an oxygen absorber were 18 weeks and more than 20 weeks, but without an oxygen absorber were 12 and 18 weeks, respectively. The nutritional values of 100 grams of fried, boneless, salted Sepat-Siam were 517.81 Kcal energy, 55.37 g protein, 30.05 g fat, 6.47 g carbohydrate, 0.58 g fiber, 312.01 mg calcium, 29.81 mg phosphorus, and 4.31 g sodium chloride.