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ผลของก้างปลานิลต่อคุณภาพผลิตภัณฑ์น้ำพริกสมุนไพร |
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| รหัสดีโอไอ | |
| Creator | กฤตภาส จินาภาค |
| Title | ผลของก้างปลานิลต่อคุณภาพผลิตภัณฑ์น้ำพริกสมุนไพร |
| Contributor | สุพรรณิการ์ ศรีบัวทอง ธวัชชัย จิตวารินทร์ |
| Publisher | King Mongkut’s University of Technology Thonburi |
| Publication Year | 2565 |
| Journal Title | KMUTT Research and Development Journal |
| Journal Vol. | 45 |
| Journal No. | 3 |
| Page no. | 327-340 |
| Keyword | Fish Bone, Qualities, Dried Chili Paste, Herb |
| URL Website | https://journal.kmutt.ac.th/ |
| Website title | เว็บไซต์วารสารวิจัยและพัฒนา มจธ. |
| ISSN | 2697-5521 |
| Abstract | The objective of this research was to study the effect of tilapia fish bones on the quality of herbal chili paste. By studying the substitution of fish fillets with Nile tilapia bones (NB) in herbal chili paste product at different levels (0, 25, 50, 75 and 100% w/w of fish fillets), it was found that an increase in the amount of NB resulted in a decrease in the moisture content at all levels of NB (P0.05); no effect on water activity (aw) and pH of (P0.05) was noted, however. In terms of color of the herbal chili paste product, when the amount of NB used in the product increased, L* a* and b* values decreased. Total viable count, molds and yeasts counts were noted to be lower than 10 CFU/g. Panelists accepted the herbal chili paste product with 75% NB at the highest level (P0.05). In terms of the nutritional value, 100 g of the herbal chili paste product with 75% NB provided 354.52 kcal of energy and 822.55 mg of calcium; its fat, moisture, ash, fiber and carbohydrate contents were 9.66%, 10.58%, 16.67%, 7.89%, 21.72% and 55.21%, respectively. Customers accepted the herbal chili paste product with 75% NB in terms of appearance and color at the moderate level, while accepted the taste, odor, and overall likeness at the like very much level. When storing the product for 1 month, there were no changes in the various quality aspects, namely, color, moisture content, aw, pH and microbial count. |
