Product Development of Sweet Fish Sauce from Dried White Shrimp: Sensory Evaluation, Physical and Chemical Quality and Nutrition
Keywords:
Product development, Sweet fish sauce, Dried white shrimpAbstract
This research aimed to study the product development of sweet fish sauce from dried white shrimps (shrimp weight 5.0-6.7 g). All of the samples were compared. Data showed that the modified recipe containing 30% palm sugar, 25% unbleached sugar cane, 9% fish sauce, 13.8% water, 5.5% dried white shrimp, 16% shallot and 0.7% chili had a higher satisfaction and acceptance score than the basic recipes, with a statistically significant difference at p< 0.05. The CIE LAB values of both the basic recipes and the modified one had statistically significant differences at p< 0.05 as the modified recipe had a lighter color. At the same time, there were no statistically significant differences at p≥0.05 in terms of the viscosity of liquid and a w. The Guideline Daily Amounts (GDAs) of the modified recipe indicate that one package (five servings) of 230 g consists of 600 kcal, 115 g of sugar, 0 g of fat and 1,050 g of sodium. The shelf life of the modified recipe was 60 days. The CIE LAB values, viscosity of liquid and aw had no statistically significant differences at p≥0.05. The modified recipe also had an overall acceptance level of 7.98 on the nine-point hedonic scale, which means that the 100 consumers who tasted the final products were highly satisfied. With regard to acceptance of this newly modified recipe (MC1), 98% and 95% of consumers would be highly likely to be willing to buy the products when they were released. Most of the consumers agreed that the selling price was reasonable (86%) and 82% were satisfied with the packaging. The enterprise would gain 40% more income, the compensation for members would increase by 24% and 175 kg of small white shrimps would be purchased from shrimp farmers for drying and producing the sweet fish sauce.
References
Andrews, L.S., Godshall, M.A., & Moore, S. (2002). Sucrose degradation under model processing condition. Journal of Food Science, 67(5), 1621-1624.
AOAC. (2019). Official methods of analysis of AOAC international (21th ed.). Maryland, USA: AOAC International.
Bacigalupi, C., Maurey, A., Boutroy, N., Peyron, S., Avallone, S., & Chalier, P. (2016). Changes in nutritional value of a multi-vitamins fortified juice packed in glass and standard PET bottles. Food Control, 60(2016), 256-262.
Buranasuont, R. (2020, December 1). Interview.
Bureau of Nutrition, Department of Health.(2011).Good health starts at foods reduce sweet, salty, add more vegetables, fruits. In S., Saleepan, & S. Sukjai, (Eds.). Bangkok: Veterans Organization Printing Factory. Bureau Veritas AQ Lab (Thailand) Limited. (2021). Nutrition labeling-Thai RDI. (2021, June 30).
Chumkaew, K. (2018). Teaching documentation Thai cuisine course (Research report). Pathum Thani: Rajamangala University of Technology Thanyaburi.
Chumkaew, K. (2019). The effects of the amount of black sesame on quality of Singapore cendol with black sesame seeds in skimmed milk. Srinakharinwirot Science Journal, 35(1), 75-88.
Chumkaew, K., Orawan, P., & Chaiyasit, P. (2019). The development of Khanom-Pum with sangyod rice replacement. Journal of Food Health and Bioenvironmental Science, 12(1), 14-20.
Chumkaew, K., Punfujinda, C., & Atthatham, A. (2020). The study of the appropriate proportion of black sesame and types of sweeteners for the quality of black sesame egg custard sauce. RMUTI Journal Science and Technology, 13(2), 113-126.
Chumkam, C. (2019). Sweet fish sauce, spicy flavor, beautiful silver pitcher. Retrieved September 25, 2021, from https://www.dailynews.co.th/article/727602/
Community Enterprise in the Group of Shrimp Processing. (2021). Community enterprise financial report shrimp processing group. (2021, July 31).
Community Product Standards. (2003). Community product standards, sweet fish sauce M.P. 144/2003. Retrieved September 30, 2021, from http://tcps.tisi.go.th/pub/tcps114_46.pdf
Fadel, H.H.M., & Farouk, A. (2002). Caramelization of maltose solution in presence of alanine. Amino Acids, (22)2, 199-213.
Khumwachirapithak, M., Seaephowthai, K., & Tupkrag, A. (2017). Manufacturing and development of Thai Sweet Sauce (Nam Pla Wan). SDU Research Journal, 10(1), 1-12.
Kongpun, O. (2010). Production of fish sauce by natural fermentation methods. Nonthaburi: Kunathai.
Manuntapong, K. (2019). Teaching documentation snack course. Pathum Thani: Rajamangala University of Technology Thanyaburi.
Ministry of Health. (1998). Attached to the notification of the ministry of public health (No. 182) B.E. 2541, Thai Recommended Daily Intakes (Thai RDI). Retrieved September 30, 2021, from https://www.fda.moph.go.th/sites/food/Permission/4.4.2-ThaiRDI.pdf
Nakhon Nayok Provincial Fisheries Office. (2021). Amount of fishery production. Department of Fisheries, Ministry of Agriculture and Cooperatives. Retrieved September 30, 2021, from https://www.fisheries.go.th/local/index.php/main/viewblog2/16/70526/178
Office of the Secretary of the National Strategy Board, Office of the National Economic and Social Development Board. (2018). National Strategy 2018-2037: Government Gazette edition. Retrieved from https://drive.google.com/file/d/1XSBMp8OCsauJqECOB-XZLB91-cRrNsEV/view
Petchwattana, N. (2020). The importance of food packaging. [PowerPoint slides]. Retrieved September 30, 2021, from https://www.fda.moph.go.th/sites/food/FileNews/2563/624/03.pdf
PPTV Online. (2021). Super-spicy seller selling mangoes with sweet fish sauce. Retrieved September 30, 2021, from https://www.pptvhd36.com/
Phungbunhan, C. (2016). Development of mangoes gummy jelly with Nam Pla Wan (Research report). Phetchabun: Phetchabun Rajabhat University.
Policy and Planning Division, RMUTT. (2020). Policies and strategies, RMUTT, Thanyaburi, 2020-2037. Pathum Thani: Rajamangala University of Technology Thanyaburi.
Punfujinda, C., Chumkaew, K., Gaveevangso, A., Atthatham, A., & Suttapong, S. (2019). Effects of ground dried basil leaves on chemical composition and sensory acceptance of bread. RMUTSB Academic Journal, 7(2), 192-204.
Ralph, S. (1995). Nutrition labeling handbook. New York: Marcel Dekker.
Rattanapanone, N. (2002). Food chemistry. Bangkok: Odeon Store Publishing House.
Rattanapanone, N. (2006). Food chemistry. Bangkok: Odeon Store Publishing House.
Sentangsedtee Online. (2021). Career building food: selling sweet fish sauce mango on a food truck, selling well, not less than 150 jars per day. Retrieved September 30, 2021, from https://www.sentangsedtee.com/foodrecipes-for-job/article_190050
Sitachitta, N. (2012). The development of sweet shrimp paste processing for GMP standard to sell in the enterprise community, Klong Si Housewife Farmers Groups, Pathum Thani. Area Based Development Research Journal, 2(1), 50-58.
Songsuk, T. (2008). Customer attitudes towards KU sweet fish sauce produced by the Institute of Food Research and Product Development, Kasetsart University (Master’s thesis). Bangkok: Phranakhon RajabhatUniversity Bangkok.
Soroka, W. (2002). Fundamentals of packaging technology (3rd ed.). Washington: Institute of Packaging Professionals.
SPSS. (2018). IBM SPSS Statistics 22 (Version 22) [Software]. Retrieved September 30, 2021, from http://www.spss.com.hk/
Zhang, X., Chen, F., & Wang, M. (2013). Impacts of selected dietary polyphenols on caramelization in model systems. Food Chemistry, 141(4), 3451-3458.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
