| Autor: |
Yanawirut Wijitpun, Piyanan Chomnawang, Kannika Huaisan, Kaewta Sootsuwan, Channarong Chomnawang |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Aquaculture and Fisheries, Vol 7, Iss 4, Pp 405-410 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2468-550X |
| DOI: |
10.1016/j.aaf.2021.05.002 |
| Popis: |
Liquid fermented fish (Nam pla ra) is a traditional local condiment and popular consumption in Thailand. According to previous research, tilapia frame could be used as a raw material for the production, but the amount of protein received is still below the standard. In addition, there is no information of additives in curing process on consumer preferences. In this research, response surface methodology was used to study the influence of extracted protein from soybean meal (5–15%) and salt (15–20%) contents on chemical characteristics of Nam pla ra after 4 months of fermentation. The amount of roasted rice and roasted rice bran addition in curing process on sensory preferences were also studied. The results showed the linear effect of extracted protein and salt contents on NaCl content (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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