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 shrimp
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.
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