Product development of salted Nile tilapia chili paste

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Published: Dec 14, 2023
DOI: https://doi.org/10.14456/paj.2023.39
Keywords:
Chili paste Salted tilapia Product development

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Jukkarin Treeinthong
Department of Fishery Technology, Faculty of Agricultural Technology, Kalasin University, Mueang, Kalasin Province, 46000
Piyachat Wiriyaampaiwong
Department of Biotechnology, Faculty of Agricultural Technology, Kalasin University, Mueang, Kalasin Province, 46000

Abstract

Salted Nile tilapia is a product derived from tilapia raised in floating cages that died suddenly (knocked out of the water) due to the changing climate conditions in the Lam Pao Dam area. Its selling price is, however, still quite low. This research aims to enhance the value of Nile tilapia by producing salted Nile tilapia chili paste (Nam Prik Pla Nile Khem). The prototype product recipe, formulation development, consumer testing, and assessment of the final product's quality were studied. The results revealed that the recipe for producing salted Nile tilapia chili paste comprises the following ingredients by weight: fried salted Nile tilapia meat (36.85 %), dried spur chili powder (3.68 %), dried bird's eye chili powder (3.68 %), fried shallots (12.29 %), fried garlic (12.29 %), tamarind paste (19.66 %), sugar (4.18 %), palm sugar (4.91 %), and seasoning powder (2.46 %). The average preference scores of all attributes varied from a slight to a moderate preference (6.98 to 7.71 points). A remarkable 97.50 % of consumers accepted the product, and 87.00 % of them decided to purchase it. The salted Nile tilapia chili paste developed in this study exhibited specific color attributes, with lightness (L*), redness (a*), and yellowness (b*) values measuring 36.97, 9.99, and 10.33, respectively. Additionally, the water activity (aW) was determined to be 0.59. The chili paste's composition includes 10.77 % moisture, 14.84 % proteins, 18.64 % total lipids, 6.18 % ash, 49.57 % carbs, and 425.40 Kcal/100g of energy. Total Plate Count (6.50 x 102 CFU/g) and yeast and mold content (< 10 CFU/g) remained well below the threshold specified in accordance with the community product standard for fried chili paste (TCPS. 321/2013) and dried chili paste (TCPS. 130/2013). The cost of raw materials was 87.60 baht per kilogram. The development of this product serves to enhance value and introduce innovative and distinctive products to the community.

Article Details

How to Cite
Treeinthong, J. ., & Wiriyaampaiwong, P. . (2023). Product development of salted Nile tilapia chili paste. Prawarun Agricultural Journal, 20(2), 151–159. https://doi.org/10.14456/paj.2023.39
Issue
Vol. 20 No. 2 (2023): July - December
Section
Research Articles

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