full2010.pdf - page 1291

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Study the Optimal Conditions for Production and Storage of Fried Pla-duk-ra .
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Pajaree Ruangklub1* and Amonrat Thanonkaew2
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¡ªnµš¸É°»–®£¼ ¤· 25 qC, 4 qC ¨³ -20qC ž¨µ—»„¦o µ¤¸ ¦³¥³Áª¨µÄœ„µ¦Á„ȝ¦´ „¬µ 15 ª´œ, 30 ª´ œ ¨³ 90 ª´ œ
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‡ÎµÎµ‡´ : £µª³š¸É Á®¤µ³¤ °µ¥»„µ¦Á„È ¦´„¬µ ž¨µ—»„¦oµš°—
Abstract
The objective of this research were to study the optimal condition (frying temperature, size and time of
Pla-duk-ra) and to study the shelf life of fried Pla-duk-ra slice under different storage conditions. The result showed that
the Pla-duk-ra slice 5.6× 4.5 cm (quarter of the length) fried for 2 minutes at 180±2 qC were the highest overall
acceptability. The optimal packaging was aluminium foil bags (one page) which packed under manual method.
Shelf-life studied of fried Pla-duk-ra packed in aluminium foil bags stored at 25qC, 4qC and -20qC for 90 days were
investigated. Sensory evaluation, chemical, physical and microbiological analyses indicated that samples stored at
25qC, 4 qC and -20qC had a shelf life 15 days, 30 days and 90 days respectively .
Keywords: Optimal Condition, Shelf-Life, Fried Fermented Catfish ( Fried Pla-duk-ra)
1ª· š¥µ¨´¥£¼¤·ž{ µ»¤œ ¤®µª·š¥µ¨´¥š´„¬·– ¡´š¨»Š 93150
The College of Local Wisdom, Thaksin University, Phatthalung, 93150.
Corresponding author : Ú¦«´¡šr/Ú¦µ¦ 0 7460 8019/0 7460 8025 E-mail:saya.ku@hotmail.com
2 °µ‹µ¦¥r —¦. µ µª·µª· š¥µ«µ˜¦rÁš‡ÃœÃ¨¥¸°µ®µ¦ ‡–³Áš‡ÃœÃ¨¥¸Â¨³„µ¦¡´ •œµ»¤œ ¤®µª·š¥µ¨´¥š´„¬·– ¡´š¨»Š 93110