Fermented Fish Product (Pla-ra) from Marine Fish and Preservation

Authors

  • Mathana Sangjindavong Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Pranisa Chuapoehuk Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Jiraporn Runglerdkriangkrai Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Wanwimol Klaypradit Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Daungdoen Vareevanich Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Pla-ra, marine fish, traditional food

Abstract

Fermented fish products (Pla-ra) were produced from 4 species of marine fish. The results showed that Pla-ra from Rastrelliger neglectus and Rachycentron canadus with 25 percent and 30 percent salt added followed by fermenting at room temperature (28°C-30°C) for 18 months had the highest acceptability scores on color, odor and appearance by the organoleptic test. Preservation of those Pla-ra was studied by sterilizing the products, then packing into glass bottles, tin cans and retort pouches. The samples were determined by organoleptic test and compared with normal Pla-ra after being preserved for 6 months. The results showed that Pla-ra preserved in polyethylene plastic jar at room temperature had the highest acceptability. However, Pla-ra kept in a glass-bottles were more popular than Pla-ra kept in a tin cans and retort pouches.

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Published

2008-03-30

How to Cite

Mathana Sangjindavong, Pranisa Chuapoehuk, Jiraporn Runglerdkriangkrai, Wanwimol Klaypradit, and Daungdoen Vareevanich. 2008. “Fermented Fish Product (Pla-Ra) from Marine Fish and Preservation”. Agriculture and Natural Resources 42 (1). Bangkok, Thailand:129-36. https://li01.tci-thaijo.org/index.php/anres/article/view/244421.

Issue

Vol. 42 No. 1 (2008): 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.