Effect of salt concentration and size of fish on course of fermentation and product quality of nampla/ Sman Vardhanabhuti...[et al.]
ผู้แต่งร่วม: Chouvalit, Jiraporn
| Lauhasiri, Pravet | Sombatpanit, Yuk-Hang | Vardhanabhuti, Sman | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 31/4 Rep. no. 2ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1970 รายละเอียดตัวเล่ม: 21 p.หัวเรื่อง: Fish sauceสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Adding more slat ot the mash initially fermented with 15 percent salt for one month in case of pla thu did not improve the aroma of the product and resulted in reduction of nitrogenous compounds in the primary extract. For the latter effect, raw salt was worse than sodium chloride.สาระสังเขป: For the economic of commercial production, fermentation with 30 percent salt is recommended since one more acceptable leaching (third) could be made. Authorsสาระสังเขป: For the larger-size fishes (pla thu and pla sai daeng), it was found necessary to conduct the initial fermentation at 49 degree celsius until the fish was fairly well broken up, and then continue the rest of the fermentation at 37 degree celsius for at least two months (or three months in the case of pla thu). Fine chopping or machine grinding could substitute for the initial incubation at 49 degree celsius when the fermentation was carried out with 25 percent salt. In the case of pla thu, better products were obtained with the latter treatment.สาระสังเขป: Salt concentration was found to effect the course of fermentation and the aroma of the primary extract of nampla. Concentration lower than 20 percent by weight of the fish caused more rapid disintegration and breakdown of nitrogenous materials, but it also allowed too much putrefaction with consequent higher ammonia nitrogen content and bad aroma of the product. Good quality primary extracts were obtained with 20, 25, and 30 percent salt, but the higher the salt concentration, the less the breakdown of nitrogenous materials, and the better the aroma. These were true for both large and small fishes.สาระสังเขป: Size of fish also affected the course of fermentation. For pla kratak it was found sufficient to carry out the fermentation at 37 degree celsius for one month followed by sun exposure for another month. Accelerating the initial disintegration of fish by conducting the fermentation at 49 degree celsius for two days first, and then continuing the rest of the fermentation at 37 degree celsius for two months was not significantly more advantageous.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1970/88 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1970/88-2 |
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