THE PRODUCT DEVELOPMENT OF FISH RICE-SEASONING FISH SUPPLEMENTED WITH GREEN CAVIAR

Abstract

The objective of this research was to study the drying process of green caviars that were discarded during trimming and to study the appropriate amount of green caviars that could be supplemented into the fish rice-seasoning. The drying process was experimented by using sun drying and hot-air oven drying at temperatures of 50, 60 and 70 ˚C. It was found that the moisture content (12.03-12.31%), salinity (62-63 ppt) and a_w (0.50-0.53) of dried green caviars were not significantly different (p>0.05). The sun-dried green caviars were generally pale green and some were white. On the other hand, the hot-air oven dried green caviars did not show any significant difference in appearance between the three drying temperatures. The dark green colour of hot-air dried green caviars along with their odour and salty taste were retained. Therefore, drying process at 70 ˚C was selected due to its shortest drying time. The results of supplementing 2%, 3% and 4% of green caviars into the basis formula of fish rice-seasoning revealed that the amount of green caviars influenced sensory evaluation of the fish rice-seasoning product in terms of flavour and overall preference at p>0.05. The supplementing of 3% green caviars into the product showed highest acceptance by consumers. The developed formula of fish rice-seasoning consisted of 34 g of shredded seasoned milkfish, 14 g of fried red onion, 14 g of fried garlic, 14 g of white sesame, 7 g of black sesame, 7 g of seasoning sauce, 6 g of light soy sauce, 3 g of sugar, 1 g of seasoning powder and 3 g of dried green caviars. The developed rice-seasoning was rated at 8.09 in overall satisfaction which indicated ‘most’ and ‘more’. The product’s L* a* b* value was at 45.49 5.26 and 23.09 respectively and its measured a_w was at 0.34. The green caviars would add the seaweed taste and flavour in fish rice-seasoning but the excessive addition of green caviars would result in too salty product.