Evaluation of quality and proximate composition of striped catfish floss, Thai river sprat fish powder, dried water meal and application of rice seasoning powder production
Keywords:
Striped catfish floss, Thai river sprat fish powder, Dried water meal, Proximate composition, Rice seasoning powderAbstract
The demand for health-promoting foods has been increasing, leading to the utilization of locally nutrient-rich ingredients in food product development. However, understanding the quality and proximate composition of raw materials is crucial for effective product formulation. This study aimed to evaluate the quality and proximate composition of striped catfish floss (SCF), Thai river sprat fish powder (TRS-FP), and dried water meal (DWM) and study the potential of these raw materials for producing rice seasoning powder. The results showed that SCF contained 44.87% protein, 42.06% carbohydrates, 5.53% ash, 0.94% fat, and 0.44% fiber. TRS-FP had 76.13% protein, 9.84% carbohydrates, 5.31% fat, 2.90% ash, and 1.85% fiber. DWM comprised 64.73% carbohydrates, 25.58% protein, 1.37% ash, 0.92% fat, and 0.55% fiber. All three raw materials had low moisture content (range 3.97-6.86%) and water activity (0.257-0.354). When the raw materials were used for producing rice seasoning powder by using SCF (46.09%), TRS-FP (17.39%) and DWM (13.04%), it was found that rice seasoning powder contained 40.57% protein, 9.22% fat, 6.04% fiber, 11.34% ash, and 27.95% carbohydrates. It had antioxidant properties with a DPPH radical scavenging activity value of 60.41%, an ABTS radical scavenging activity value of 1001.04 µM TE/g and a FRAP value of 7.334 mM Fe2+ equivalents/g. The overall liking score was moderate liking level (7.10 points). Therefore, it can be concluded that the three raw materials are sources of protein and carbohydrate nutrients and have the potential to be produced as rice seasoning powder.
References
Abdel-Haleem, A., & Omran, A. (2014) Preparation of dried vegetarian soup supplemented with some legumes. Food and Nutrition Sciences, 5, 2274-2285.
Andrews, W. (1992). Manual of food quality control. 4. rev. 1. microbiological analysis. food and drug administration. FAO food and nutrition paper, 14(4 Revis 1), 321–338.
Arnao, M. B., Cano, A., & Acosta, M. (2001). The hydrophilic and lipophilic contribution to total antioxidant activity. Food chemistry, 73(2), 239-244.
Association of Official Analytical Chemists (AOAC). (2016). Official Method of Analysis (20th ed.). Benjamin Franklin Station.
Auyyuenyong, R., Boonthawee, K., & Wangdee, K. (2023). Shelf-life evaluation of dehydrated Thai river sprat (Clupeichthys aesarnensis) product in packaging with nitrogen gas using accelerated testing method. Journal of Food Technology, Siam University, 18(1), 10-20. (In Thai)
Bacteriological Analytical Manual (BAM). (2001, October 14). Yeast, molds and mycotoxins. Laboratory Methods. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins
Bhowmik, S., Zakaria, M. A., Sarwar, M. S., Shofi, S. B., Akter, S. F., Islam, M. M., & Mamun, A. A. (2020). Development and nutritional index of ready to use fish products (RUFPs) from small fish species: future superfoods for consumers. Applied Food Research. 2(100111), 1-11.
Cheerapatiyut, K. (2009). Product innovation of high calcium rice vegetative seasoning from water meal (Wolffia globosa). [Master’s thesis]. Chulalongkorn University Intellectual Repository (CUIR). http://cuir.chula.ac.th/bitstream/123456789/19653/1/krerkchai_ch.pdf. (In Thai)
Department of Fisheries (2018). Fish Processing. Wanida Karnpim limited partnership. (In Thai)
Fahmi, A. S., & Purnamayati, L. (2020). Cholesterol content, fatty acid composition and sensory analysis of deep fried and roasted abon ikan (fish floss/shredded fish flesh): fish processing pechnology. E3S Web of Conferences, 147(03009), 1-7. https://doi.org/10.1051/e3sconf/202014703009
Haider, Md. N., Bhattacharjee, S., Shikha, F. H., & Hossain, I. (2021). Bacterial count and proximate composition of an indian sub-continental freshwater barb, punti (Puntius sophore) and a gangetic catfish, gulsha (Mystus cavasius) during drying-up process. Journal of Aquatic Food Product Technology, 30(4): 474–483.
Hu, Z., Fang, Y., Yi, Z., Tian, X., Li, J., Jin, Y., He, K., Liu, P., Du, A., Huang, Y., & Zhao, H. (2022). Determining the nutritional value and antioxidant capacity of duckweed (Wolffia arrhiza) under artificial conditions. LWT-Food Science and Technology, 153(112477), 1-8.
Kartikaningsih, H., Yahya, Y., Yuniar, T., Jaziri, A. A., Zzaman, W., Kobun, R., & Huda, N. (2021). The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom. Potravinarstvo Slovak Journal of Food Sciences, 15, 846–857.
Tilami, S. K., & Samples, S. (2017). Nutritional value of fish: lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science and Aquaculture, 26(2), 243–253.
Klomklao, S., & Benjakul, S. (2018). Protein hydrolysates prepared from the viscera of skipjack tuna (Katsuwonus pelmamis): antioxidative activity and functional properties. Turkish Journal of Fisheries and Aquatic Sciences, 18(1), 69-79.
Kongpun, O., & Somboonyarithi, V. (2009). Fish sauce production from freshwater fish (Technical Paper No. 2/2009). Department of Fisheries, Ministry of Agriculture and Cooperatives. (In Thai).
Maepakdee, S., Rattanasuwan, P., Krasaechon, N., & Yuenyongputtakal, W. (2014). Enrichment of protein and iron in snack products using tuna blood powder. The Journal of KMUTN, 24(1), 168-177.
(In Thai).
Mahae, N., Pichairat, D., & Khachenpukd, N. (2019). Product development of rice seasoning (furikake) from crispy fried seabass (Lates calcarifer) skin (Research report). Faculty of Science and Fisheries Technology, Rajamangala University of Technology Srivijaya. (In Thai).
Mamun, A. A., Bhowmik, S., Sarwar, M. S., Akter, S., Pias, T., Zakaria, M. A., Islam, M. M., Evans, H. E. F., Wahab, M. A., Thilsted, S. H., & Little, D. C. (2022). Preparation and quality characterization of marine small pelagic fish powder: a novel ready-to-use nutritious food product for vulnerable populations. Measurement: Food, 8(100067), 1-10.
Manok, S. & Limcharoen, P. (2015). Investigating antioxidant activity by DPPH, ABTS and FRAP assay and total phenolic compounds of herbal extracts in ya-hom thepphachit. Advanced Science, 15(1), 106-117. (In Thai)
On-Nom, N., Promdang, P., Inthachat, W., Kanoongon, P., Sahasakul, Y., Chupeerach, C., Suttisansanee, U., & Temviriyanukul, P. (2023). Wolffia globosa-based nutritious snack formulation with high protein and dietary fiber contents. Foods, 12(2647), 1-16.
Phonpannawit, A., & Klomjoho, S. (2024). Development of noodle product protein fortification with watermeal (Wolffia arrhiza (L.) Wimm.). Science Journal, Chandrakasem Rajabhat University, 34(2), 160–169. (In Thai).
Prachachat Business. (2024, August 3). The health trend is booming, with the market value expected to exceed 230 trillion baht by 2025. Business. https://www.prachachat.net/tourism/news-1620647.
(In Thai).
Puttame, K., & Ninlanon, W. (2021). Development of dried alkaline noodle product supplemented with water meal. VRU Research and Development Journal Science and Technology, 16(2), 57-69.
(In Thai).
Rajavithi Hospital. (2016, June 14). Striped catfish, high in omega 3, a menu choice for Thai people. Food. https://www.rajavithi.go.th/rj/?p=2075. (In Thai).
Romadhon, R., Amalia, U., & Anggo, A. D. (2019). Quality improvement of catfish floss (Clarias gariepinus) through oil reduction technology with spinner and press tools. Omni-Akuatika, 15(2), 36-42.
Rudkowska, I., Marcotte, B., Pilon, G., Lavigne C., Marette, A., & Vohl, M. (2010). Fish nutrients decrease expression levels of tumor necrosis factor-α in cultured human macrophages. Physiol Genomics, 40, 189-194.
Runglerdkriangkrai, J. (2017). Development of seasoning mixed snack from salted Snakeskin gourami (Trichogaster pectoralis Regan): seasoning mix (Research report). Faculty of Fisheries, Kasetsart University. (In Thai).
Siripongvutikorn, S., Banphot, P., Rampoei, N., & Thantrirat, J. (2023). Quality of Thai furikake dried seasoning powder fortified with natural calcium and phosphorus. Italian Journal of Food Science, 35(4), 88-101.
Somboon, S. (2014). Cultivation and utilization of water meal (Khai phum). Kasetsart Extension Journal, 60(2): 61-74. (In Thai).
Thai Industrial Standards Institute. (1987). Industrial product standards for fish floss, scaled fish, and dried fish meal (TIS 700-2530). Ministry of Industry. (In Thai).
Thai Industrial Standards Institute. (2010). Thai community product standard (TCPS) for fish floss (TCPS No. 300/2553). Ministry of Industry. (In Thai).
Thai Industrial Standards Institute. (2022). Thai community product standard (TCPS) for rice seasoning from fish (TCPS No. 165/2565). Ministry of Industry. (In Thai).
Thongkham, P. (2019, June 14). Effect of temperature on antioxidant activity in dried water meal (Wolffia arrhiza (L.) Wimm) and application in food products [Master’s thesis]. Repository RMUTT. https://repository.rmutt.ac.th/dspace/handle/123456789/3815. (In Thai).
Treeinthong, J., Samanros, A., & Wiriyaampaiwong, P. (2024). Product development of snack bar enriched with dried Thai river sprat (Clupeichthys aesarnensis). Prawarun Agricultural Journal, 21(1), 96–105. https://doi.org/10.14456/paj.2024.11 (In Thai)
Van Ruth, S. M., Brouwer, E., Koot, A., & Wijtten, M. (2014). Seafood and water management. Foods, 3(4), 622-631.
Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial Applications. Nutrients, 14(19), 4079. https://doi.org/10.3390/nu14194079
Wijayanti, I., Surti, T., Anggo, A. D., & Susanto, E. (2016). Effect different packaging on proximate and lysine content of milkfish [Chanos chanos (Forsskal, 1775)] floss during storage. Aquatic Procedia, 7, 118-124.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Agriculture & Technology RMUTI Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
เนื้อหาและข้อมูลในบทความที่ลงตีพิมพ์ในวารสารทดสอบระบบ ThaiJo2 ถือเป็นข้อคิดเห็นและความรับผิดชอบของผู้เขียนบทความโดยตรงซึ่งกองบรรณาธิการวารสาร ไม่จำเป็นต้องเห็นด้วย หรือร่วมรับผิดชอบใดๆ
บทความ ข้อมูล เนื่อหา รูปภาพ ฯลฯ ที่ได้รับการดีพิมพ์ในวารสารทดสอบระบบ ThaiJo2 ถือเป็นลิขสิทธิ์ของวารสารทดสอบระบบ ThaiJo2 หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่หรือเพื่อกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักอักษรณ์จากวารสารทดสอบระบบ ThaiJo2 ก่อนเท่านั้น
