Physico-chemical and sensory properties of Plaa-som a Thai fermented fish product prepared by using low sodium chloride substitutes

Jittrepotch N., . and Rojsuntornkitti K., . and Kongbangkerd T., . Physico-chemical and sensory properties of Plaa-som a Thai fermented fish product prepared by using low sodium chloride substitutes. pp. 721-730. ISSN 22317546

The purpose of this study was to investigate the partial replacement of sodium chloride (25 50 and 75 w/w) by potassium chloride and calcium chloride. The fermented fish were analyzed in terms of pH total acidity salt content thiobarbituric acid (TBARS) value water activity (aw) texture profile analysis color values and sensory evaluation. During fermentation the decrease of pH and aw were observed in all samples (p0.05). However fish fermented with calcium chloride had lower pH than that with potassium chloride. This result was in accordance with the increase of total acidity. The samples contained lower sodium chloride content than the 100 NaCl (formulation I) (p0.05). TBARS value was increased during fermentation however 100 NaCl (formulation I) had significantly higher TBARS value than the others samples (p0.05). Differences in hardness adhesiveness springiness cohesiveness weight loss and color values were also observed during fermentation. Fish fermented using calcium chloride replacement showed higher hardness adhesiveness and springiness than other samples (p0.05). The result of sensory evaluation revealed that fish fermented with 25 and 50 potassium chloride had the highest overall acceptance scores compared with the calcium chloride replacement (p0.05) however no significant difference 100 NaCl (formulation I).

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(38).pdf

Abstract

The purpose of this study was to investigate the partial replacement of sodium chloride (25 50 and 75 w/w) by potassium chloride and calcium chloride. The fermented fish were analyzed in terms of pH total acidity salt content thiobarbituric acid (TBARS) value water activity (aw) texture profile analysis color values and sensory evaluation. During fermentation the decrease of pH and aw were observed in all samples (p0.05). However fish fermented with calcium chloride had lower pH than that with potassium chloride. This result was in accordance with the increase of total acidity. The samples contained lower sodium chloride content than the 100 NaCl (formulation I) (p0.05). TBARS value was increased during fermentation however 100 NaCl (formulation I) had significantly higher TBARS value than the others samples (p0.05). Differences in hardness adhesiveness springiness cohesiveness weight loss and color values were also observed during fermentation. Fish fermented using calcium chloride replacement showed higher hardness adhesiveness and springiness than other samples (p0.05). The result of sensory evaluation revealed that fish fermented with 25 and 50 potassium chloride had the highest overall acceptance scores compared with the calcium chloride replacement (p0.05) however no significant difference 100 NaCl (formulation I).

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Item Type:	Article
AGROVOC Term:	Fish
AGROVOC Term:	Fermented foods
AGROVOC Term:	Sodium chloride
AGROVOC Term:	Potassium chloride
AGROVOC Term:	Calcium chloride
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Replacement parts
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22082

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