SEAFDECINSTITUTIONAL REPOSITORY
    • English
    • ไทย
    • 日本語
    • Bahasa Indonesia
    • Bahasa Melayu
    • Burmese
    • Filipino
    • Khmer
    • Lao
    • Tiếng Việt
  • English 
    • English
    • ไทย
    • 日本語
    • Bahasa Indonesia
    • Bahasa Melayu
    • Burmese
    • Filipino
    • Khmer
    • Lao
    • Tiếng Việt
  • Login
View Item 
  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia
  • View Item
  •   SEAFDEC Institutional Repository (SIR)
  • 08 SEAFDEC/MFRD Publications
  • 02 Technical Publications and Reports on Fish Handling and Post-harvest Practices
  • Fish Handling, Preservation and Utilization
  • Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Optimum processing conditions and shelf-life of smoked striped catfish (Pangasius sutchi)

Thumbnail
View/Open
PDF Preview
KiatkungwalkraiP1991.pdf (353.3Kb)
Downloads: 68
Date
1991
Author
Kiatkungwalkrai, Porathip
Page views
225
Metadata
Show full item record

Share 
 
Abstract
Striped catfish (Pangasius sutchi) is a fatty fish which possesses a specific nonpalatable flavour. Processing of this species into value-added smoked product so as to improve flavour and odour was therefore studied. The appropriate conditions for brining and dry curing were studied using 15, 20 and 26% brine for 10, 20 and 30 min, and salt to fish ratios of 1:3, 1:5 and 1:7 for 20, 30 and 40 min, respectively. Sample with the highest acceptability scores (P=0.05) of each curing method was selected for further study on appropriate conditions of natural smoking using coconut hull. Smoking temperatures at 60, 70 and 80°C were studied for the smoking time of 2 and 3 hr at each temperature.

The proper conditions were found to be brining with 26% brine for 10 min, then smoking at 60°C for 3 hr or dry salting with salt to fish ratio of 1:7 for 20 min and smoking at 60°C for 2 hr.
URI
http://hdl.handle.net/20.500.12066/4794
Suggested Citation
Kiatkungwalkrai, P. (1991). Optimum processing conditions and shelf-life of smoked striped catfish (Pangasius sutchi). In K. K. Hooi, K. Miwa, & M. B. Salim (Eds.), Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia: Singapore, 6-11 May, 1991 (pp. 187-198). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Pangasius sutchi
Collections
  • Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia [30]

© SEAFDEC 2023
Contact Us
 

 

Browse

All of SIRCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

My Account

LoginRegister

Statistics

View Usage Statistics
Related Links
SEAFDEC/TD IRSEAFDEC/AQD IRSEAFDEC/MFRDMD IRSEAFDEC/IFRDMD IR

© SEAFDEC 2023
Contact Us
 

 

DOWNLOAD