Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt
1
Issued Date
2008
Copyright Date
2008
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
xi, 76 leaves : ill.
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2008
Suggested Citation
Boualapha Chanthilath Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt . Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2008. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/96362
Title
Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt
Author(s)
Abstract
Universal salt iodization has been promoted as a strategy for combating iodine deficiency disorder problem in countries all over the world. However, salt is not always used for giving food a taste; in some countries, such as Laos and Thailand, fermented fish and fish sauce are used instead. The stability of fortified iodine and its effect on the sensory qualities of fermented fish and fish sauce therefore needed to be evaluated. Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approx. 30 ppm iodine), respectively. Fermented fish was prepared by using freshwater fish mixed with salt and rice bran (at ratio 10.3:3.6:1) and fermented in a closed clay jar for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt at ratio 50:25 and 50:30 for sunlight exposure and under shade production techniques, respectively. Both were fermented for 12 months. Residual iodines were determined at 0th day, 1st, 3rd and 6th months for fermented fish, and at 0th day, 3rd, 6th and 12th months for fish sauces. After fermentation, the fermented fish, used in Laotian and Thai traditional dishes, were tested for sensory acceptability by Laotian (n=52) and Northeastern Thai (n = 58) panelists, while the fish sauces, added to boiled chicken breast, were tested by staff members and students of the Institute of Nutrition, Mahidol University (n = 50). After fermentation, residual iodine in fermented fish, fish sauce from sunlight exposure and from under shade techniques were 7.62 ppm (16% loss), 5.57 ppm (56% loss) and 9.52 ppm (13% loss), respectively. Sensory acceptability of the dishes prepared using unfortified and fortified fermented fish was not significantly different (p>0.05) with scores of 3.6-3.8 on 5 point smiley scale. Sensory acceptability of fish sauces produced by sunlight exposure technique using unfortified and fortified salts were not significantly different (p>0.05) with scores of 6.22-6.70 and 3.56-3.70 for overall acceptability and flavor from 9 and 5 point hedonic scales, respectively. Fish sauces from the under-shade technique were not tested for sensory acceptability since they (including the unfortified product) spoiled during fermentation.
Description
Food and Nutrition for Development (Mahidol University 2008)
Degree Name
Master of Science
Degree Level
Master's degree
Degree Department
Institute of Nutrition
Degree Discipline
Food and Nutrition for Development
Degree Grantor(s)
Mahidol University