Product Development of Black Pepper-Flavored Barbecue from Striped Catfish (Pangasius hypophthalmus)
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Abstract
The aim of this research was to develop black pepper-flavored barbecue product from striped catfish (Pangasius hypophthalmus) fillet to add value to the fish. The ingredients of the original product were composed of 45.0% striped catfish fillet, 9.0% chili sauce, 9.0% ketchup, 9.0% cane sugar, 13.0% black pepper, 4.5% soybean sauce, 5.0% coriander root and 5.5% garlic, respectively. The original product was subjected to sensory evaluation using hedonic 9-point scale test and improved by increasing garlic and coriander root to 6.0% and decreasing soybean sauce to 3.0%. The improved product had the liking scores of appearance, color, odor, taste, texture and overall acceptable were 7.90 ± 0.55, 8.05 ± 0.51, 7.65 ± 0.49, 7.95 ± 0.39, 8.10 ± 0.45 and 8.00 ± 0.32, respectively which were significantly higher than those of the original product (p≤0.05). Overall, the improved product obtained liking scores in a range of like moderately to like very much indicating that black pepper-flavored barbecue from striped catfish fillet was acceptable to consumers and was an alternative for adding value to striped catfish fillet with fishy smell and low price.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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