DEVELOPMENT OF SWEET BOILED MACKEREL IN SUGAR PALM SOUP IN RETORT POUCH
This research aimed to develop sweet-boiled mackerel product by using locally available palm sugar to replace and add value to the product by studying the recipes and process of sweet-boiled mackerel in sugar palm juice in retort pouch by replacing the most like standard recipes with fresh sugar palm juice to water into the sweetened mackerel soup at 0, 25, 50 and 75%.The results showed that the panelists preferred the replacement with 25% sugar palm juice: 75% water, with the highest like in all characteristics and liking score was in the range of 7.40-8.18. Sterilization at 121 °C for 30, 45 and 60 minutes had F0 values of 4.46, 17.25 and 29.55 minutes, respectively. The 45-minute sterilized sweet mackerel had the highest liking scores, by scoring in every characteristics at 6.66-8.26. As longer sterilization resulted in a darker brown color and a* value of mackerel and sweetened boiled soup were higher, but the L* value of both mackerel meat and sweetened boiled soup decreased. It was found that the longer heating increased the hardness of the mackerel meat but there was statistically significant difference (p ≤ 0.05). All the sterilization condition showed no total microorganism (Aerobic plate count), Clostridium botulinum, highly heat-resistant microorganisms (Thermophile anaerobe) and Flat sour thermophiles.
Bindu R, Srinivasa G. Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches, Journal Food Eng. 2007; 78: 995-1000.
Bureau of Nutrition, Department of Health. Nutrition Table of Thai Food. 2001. Available at: http://nutrition.anamai.moph.go.th. Accessed September 5, 2018.
Bureau of Nutrition, Department of Health. Nutrition Table of Thai Food. 2007. Available at: http://nutrition.anamai.moph.go.th. Accessed Table of Thai Food September 5, 2018.
Chamber IVE, Wolf MB. Sensory Testing Methods. 2nd ed. American Society for testing and Materials USA ; Philadelphia; 1996.
Chia SS, Baker RC. & Hotchkiss JH. Quality comparison of thermo processed fishery products in cans and retortable pouches. Journal of Food Science. 1983; 48: 1521-1525-1531.
Frott, R. & Lewis, AS. Canning of Meat and Fish Products. Boston: Chapman and Hall; 1994.
Isolateboy. Sweet Boiled Mackerel of Thai Food is Delicious. 2014. Available at: http://cooking. kapook.com/view 80195.html. Accessed September 14, 2017.
lowitoo, N. Ready-to-eat food packaging in Retort pouch. Food Journal (Thailand). 2004; 34: 284-286.
Mekhsamphan, J. Gross Production Capacity of Water Resources. Department of Fisheries Biology,Faculty of Fisheries. Kasetsart University; 1998.
Pornchaloempong P. & Rattanapanon N. Protein Denaturation. 2014. Available at: http://www.food networksolution.com/proteindenature. Accessed February 28, 2019.
Ricardo JS, Sergio FA, Marisol MS. et al. Ball’s Formula Method Revisited. 1995. Available at: http://www.icef11.org/content/papers/mcf/MCF256. Accessed January 10, 2016.
Sawatsuk, P. Effect of heating time on physical properties of Thai style stewed mackerel in salty soup packed in retort pouch. Khon Kaen Agriculture Journal. 2016; 44: 257-264.
Steel RGD. & Torrie JH. Principles and Procedures of Statistics. Second Edition, New York: Mc Graw-Hill; 1980.
Vazhiyil, V. Seafood Processing: Adding Value through Quick Freezing, Retortable Packaging, cook chilling, and other method. Florida : CRC Press; 2005.
Copyright (c) 2019 Rajabhat Journal of Sciences, Humanities & Social Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Each article is copyrighted © by its author(s) and is published under license from the author(s).