Using Pineapple to Produce Fish Sauce from Surimi Waste

ผู้แต่ง

  • Mathana Sangjindavong Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Juta Mookdasanit Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Pongtep Wilaipun 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.
  • Chamaiporn Akkanvanitch Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

คำสำคัญ:

condiment product, fish sauce, surimi waste

บทคัดย่อ

Condiment products such as fish sauce, soy sauce and seasoning sauce are popular among people who live in Southeast Asia. Normally, fish sauce is made from marine fish such as Stolephorus spp.. Nowadays, raw materials for fish sauce processing are scarce and costs have increased, so the
objective of this study was to see if surimi waste could be used to reduce the production costs for fish sauce. The quality of the fish sauce made from surimi waste passed the standard of the Ministry of Public Health Notification Number 203 (Fish Sauce) which sets the minimum protein and NaCl level at 9 and 200 g/l, respectively. The fish sauce produced had average protein content in the range 11.14-15.33 g/l, with sodium chloride content in the range 241-345 g/l.

ดาวน์โหลด

เผยแพร่แล้ว

2009-12-30

รูปแบบการอ้างอิง

Mathana Sangjindavong, Juta Mookdasanit, Pongtep Wilaipun, Pranisa Chuapoehuk, และ Chamaiporn Akkanvanitch. 2009. “Using Pineapple to Produce Fish Sauce from Surimi Waste”. Agriculture and Natural Resources 43 (4). Bangkok, Thailand:791-95. https://li01.tci-thaijo.org/index.php/anres/article/view/244759.

ฉบับ

ปีที่ 43 ฉบับที่ 4 (2009): October-December

ประเภทบทความ

Research Article

สัญญาอนุญาต

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.