Production and storage of semi-dried catfish sticks from hybrid catfish

Somboonyarithi V., . and Phongchawee K., . and Raksakulthai N., . Production and storage of semi-dried catfish sticks from hybrid catfish. pp. 53-60. ISSN 1505-5337

Process development for a semi-dried catfish stick was carried out using hybrid catfish (Clarius macrocephalus x C. gariepinus). The variables studied were the concentration of soy sauce in the seasoning drying time and temperature. Sensory evaluation showed a sample prepared with 4 soy sauce was preferred over one prepared with 8 percent soy sauce (P less than 0.05). Sensory scores of a sample dried at 60 degree C for 180 min were not significantly different from samples dried at 60 degree C for 120 min or 50 degree C for 180 min. However the Aw of the sample dried at 60 degree C for 180 min was the lowest so these drying conditions and seasoning with 4 percent soy sauce were used for shelflife studies. Storage of semi-dried catfish sticks in modified atmospheres of 60 percent Carbon dioxide 40 percent N2 80 percent Carbon dioxide 20 percent N2 vacuum or air at 37 degree C or 4-6 degree C showed that at 37 degree C modified atmosphere packaging and vacuum could not prolong the shelflife of the product. At 4-6 degree C modified atmosphere packaging was more effective in inhibiting growth of microorganisms and the shelflife was longer than 28 days but product packed in air was already unacceptable at 28 days.

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Abstract

Process development for a semi-dried catfish stick was carried out using hybrid catfish (Clarius macrocephalus x C. gariepinus). The variables studied were the concentration of soy sauce in the seasoning drying time and temperature. Sensory evaluation showed a sample prepared with 4 soy sauce was preferred over one prepared with 8 percent soy sauce (P less than 0.05). Sensory scores of a sample dried at 60 degree C for 180 min were not significantly different from samples dried at 60 degree C for 120 min or 50 degree C for 180 min. However the Aw of the sample dried at 60 degree C for 180 min was the lowest so these drying conditions and seasoning with 4 percent soy sauce were used for shelflife studies. Storage of semi-dried catfish sticks in modified atmospheres of 60 percent Carbon dioxide 40 percent N2 80 percent Carbon dioxide 20 percent N2 vacuum or air at 37 degree C or 4-6 degree C showed that at 37 degree C modified atmosphere packaging and vacuum could not prolong the shelflife of the product. At 4-6 degree C modified atmosphere packaging was more effective in inhibiting growth of microorganisms and the shelflife was longer than 28 days but product packed in air was already unacceptable at 28 days.

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	FISH
AGROVOC Term:	FRESHWATER CATFISH
AGROVOC Term:	PRODUCTION
AGROVOC Term:	STORAGE
AGROVOC Term:	PROCESSING
AGROVOC Term:	PACKAGING
AGROVOC Term:	KEEPING QUALITY
AGROVOC Term:	THAILAND PESCADO
AGROVOC Term:	BAGRE DE AGUA DULCE
AGROVOC Term:	PRODUCCION
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:52
URI:	http://webagris.upm.edu.my/id/eprint/17496

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