The development of braised milkfish (Chanos chanos) in soy sauce standard recipe

Abstract

Milkfish specimens under the age of 8 months typically exhibit a smaller size and a significant proportion of bones in their flesh, which presents a challenge in culinary applications. The objective of this research is to develop a standardized recipe for braised milkfish in soy sauce that results in a more tender bone texture. The descriptive data on the physical characteristics of fish were collected. The physicochemical properties of braised milkfish in soy sauce, including moisture content, color value (L*, a*, b*), and Texture Profile Analysis (TPA), were determined. The sensory evaluation was applied to determine the preference of the standard recipes using 9-Point Hedonic scale and a just about right (JAR) scale. Nutritional value was evaluated according to Thai nutrition labeling standards. The results showed that the standard recipe for braised milkfish had a moisture content of 59.59%, and the color values L*, a*, and b* were 38.47, 6.08, and 14.58, respectively. The hardness value was 110.47 N, while gumminess and chewiness, which indicate the texture during chewing, were 50.87 N and 29.03 N, respectively. Sensory liking scores for overall appearance, aroma, taste, flavor, texture, and overall liking were 8.7, 8.4, 8.6, 8.3, 7.6, and 8.0, respectively, on the 9-point hedonic scale. The nutritional values according to the format of Thai nutrition labels showing this recipe (Serving size 125 grams) provided a total energy of 190 Kcal, 21 grams of protein, 50% of calcium, and 10% of iron. However, the recipe showed high sodium (40% of the daily value) and cholesterol (37% of the daily value). This research demonstrated that the potential for using small-sized, bone-rich milkfish to produce a braised milkfish in soy sauce had high sensory preference scores, high in protein and calcium content.