The Product Development of Smoked Trash Fish Harvested from Kwan Pha Yao

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ตรีสินธุ์ โพธารส
Hataithip Nimitkeatkai

Abstract

Ray finned fish and Siamese glassfish, from Kwan-Pha-Yao was under-utilization, low market value, and almost discarded as waste. Food processing is the way to achieve good quality, safety and long storage shelf life,leading to increment of product value and money incomes. The objective of our research was to formulate
productsof dried smoked Ray finned fish and crispy dried smoked Siamese glassfish. The result from surveying indicated that most of consumers chose product due to its taste. Other included favour, festival, and healthy. The most distributed channel was from fresh market. Cooking method primarily appeared as deep-fried, and
other was secondary as seasoning. If these two products is available, most of them make decision to consume. Concerning to product development, the result was shown that the best formula of dried smoked Ray finned fish was composed of 1% sodium chloride (NaCl) solution, 0.5% sugar, drying temperature at 70 °C,
for 7 hours. That of crispy Siamese glassfish was composed of 2% NaCl solution, 0.5% sugar, drying temperature at 70 °C, for 7 hours. These products in vacuum packaging were well stored at least 6 weeks (shelf life) with microorganism level under standard level. Finally, these two processing smoked fish will be an alternative way for fisher-man to increase incomes and develop quality of life.

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How to Cite
โพธารสต., & Nimitkeatkai, H. (2021). The Product Development of Smoked Trash Fish Harvested from Kwan Pha Yao. Prawarun Agricultural Journal, 13(2), 216-226. Retrieved from https://li01.tci-thaijo.org/index.php/pajrmu/article/view/249242
Section
Research Articles