Effect of Nile tilapia (Oreochromis niloticus) Bone on Quality of Dried Herbal Chili Paste
Keywords:
Fish Bone, Qualities, Dried Chili Paste, HerbAbstract
The objective of this research was to study the effect of tilapia fish bones on the quality of herbal chili paste. By studying the substitution of fish fillets with Nile tilapia bones (NB) in herbal chili paste product at different levels (0, 25, 50, 75 and 100% w/w of fish fillets), it was found that an increase in the amount of NB resulted in a decrease in the moisture content at all levels of NB (P<0.05); no effect on water activity (aw) and pH of (P≥0.05) was noted, however. In terms of color of the herbal chili paste product, when the amount of NB used in the product increased, L* a* and b* values decreased. Total viable count, molds and yeasts counts were noted to be lower than 10 CFU/g. Panelists accepted the herbal chili paste product with 75% NB at the highest level (P<0.05). In terms of the nutritional value, 100 g of the herbal chili paste product with 75% NB provided 354.52 kcal of energy and 822.55 mg of calcium; its fat, moisture, ash, fiber and carbohydrate contents were 9.66%, 10.58%, 16.67%, 7.89%, 21.72% and 55.21%, respectively. Customers accepted the herbal chili paste product with 75% NB in terms of appearance and color at the moderate level, while accepted the taste, odor, and overall likeness at the like very much level. When storing the product for 1 month, there were no changes in the various quality aspects, namely, color, moisture content, aw, pH and microbial count.
References
Chumsree, P., 2016, “The Product Development of Tamarind Chili Paste Supplementary,” Journal of APHEIT, 5 (2), pp. 48-55. (In Thai)
Jitbunjerdkul, S., Kijroongrojana, K., Chanthachum, S. and Buatum, T., 2007, Improvement of Quality and Product Diversity of Thai Herbs Namprilk [Online], Available: https://www. hatyai.psu.ac.th/index. [7 November 2020] (In Thai)
Punaaterkoon, K., Plaitho, Y. and Manthon, A., 2016, “Develment of Dry Nam Prik from Lotus Seeds,” Journal of Research and Development of Valaya Alongkorn Rajabhat, 11 (1), pp. 109-117. (In Thai)
Saengthongpinit, W., 2013, “Development Ready-to-Eat High Calcium Chilli Paste Supplemented with Fish Bone of Nile Tilapia for Bangrakum Community,” Journal of Area Based Development Research, 5 (3), pp. 69-83. (In Thai)
Benjakul, S., Mad-Ali, S. and Sookchoo, P., 2017, “Characteristics of Bio-Calcium Powders from Pre-cooked Tongol (Thunnus tonggol) and Yellowfin (Thunnus albacores) Tuna Bones,” Food Biophysics, 12, pp. 412-421.
Benjakul, S. and Karnjanapratum, S., 2018, “Characteristics and Nutritional Value of Whole Wheat Cracker Fortified with Tuna Bone Bio-calcium Powder,” Food Chemistry, 259, pp. 181-187.
Chanchai, N. and Chanchai, W., 2018, “Adding Value of Tilapia Fish Bone to Alternative Food for Calcium Supplement,” Journal of Innovative Technology Research, 2 (2), pp. 54-61. (In Thai)
Phugan, P., 2016, “Effect of Calcium Fortification from Grey Feather Back Fish Bone on The Acceptance of Cookies,” Rajabhat Journal of Sciences, Humanities and Social Sciences, 17 (1), pp. 54-61. (In Thai)
Rattanapanone, N. and Rattanapanone, V., 2010, Introduction to Nutrition, Odeonstore, Bangkok. (In Thai)
Beto, J.A., 2015, “The Role of Calcium in Human Aging,” Clinical Nutrition Research, 4 (1), pp. 1-8.
Nemati, M., Huda, N. and Ariffin, F., 2017, “Development of Calcium Supplement from Fish Bone Wastes of Yellowfin Tuna (Thunnus albacares) and Characterization of Nutritional Quality,” International Food Research Journal, 24 (6), pp. 2419-2426.
Larsen, T., Thilsted, S.H., Kongsbak, K. and Hansen, M., 2000, “Whole Small Fish as A Rich Calcium Source,” British Journal of Nutrition, 83, pp. 191-196.
Phiraphinyo, P., Teapakpurenat, S., Lakkanatinaporn, P., Suntornsuk, W. and Suntornsuk, L., 2006, “Physical and Chemical Properties of Fish and Chicken Bones as Calcium Source for Mineral Supplements,” Songklanakarin Journal of Science and Technology, 28 (2), pp. 327-335. (In Thai)
AOAC., 2002, Official Method of Analysis,14th ed., The Association Analytical Chemist, Washington D.C.
Apirattananusorn, S. and Chinabhark, K., 2013, “Development of Packages for Ready-to-Eat Paste Products,” KMUTT Research and Development Journal, 36 (4), pp. 451-464.
Benjakul, S., Seymour, A.T., Morrissey, M.T. and An, H., 1997, “Physicochemical Changes in Pacific Whiting Muscle Proteins During Iced Storage,” Journal of Food Science, 62, pp. 729-733.
Bacteriological analytical Manual Online, 2001, Chapter 3, Aerobic Plate Count, USFDA [Online], Available: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3 aerobic-plate-count. [7 November 2020]
Bacteriological analytical Manual Online, 2007, Chapter 5, Salmonella, USFDA [Online], Available: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-5-salmonella. [7 November 2020]
Bacteriological Analytical Manual Online, 2001, Chapter 12, Staphylococcus Aureus, USFDA [Online]. Available: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-12-staphylococcus-aureus. [7 November 2020]
Bacteriological analytical Manual Online, 2001, Chapter 14, Bacillus Cereus, USFDA [Online], Available: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-14-bacillus-cereus. [7 November 2020]
Bacteriological Analytical Manual Online. 2001, Chapter 16, Clostridium Perfringens, USFDA [Online], Available: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-16-clostridium-perfringens. [7 November 2020]
Bacteriological Analytical Manual Online, 2002, Chapter 4, Enumeration of Escherichia Coli and the Coliform Bacteria, USFDA [Online], Available: https://www. fda.gov /food/ laboratory-methods-food/bam-chapter-4-enumeration-escherichia-coli-and-coliform-bacteria. [7 November 2020]
Bacteriological analytical Manual Online, 2010, Appendix 2, Most Probable Number from Serial Dilutions, USFDA [Online], Available: https://www.fda.gov/food/laboratory-methods-food/bam-appendix-2-most-probable-number-serial-dilutions. [7 November 2020]
Bacteriological Analytical Manual Online, 2001, Chapter 18, Yeasts, Molds and Mycotoxins, USFDA, [Online], Available: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins. [7 November 2020]
Bureau of Nutrition, 2018, Food Composition Table of Thai Foods, Department of Health: Ministry of Public Health. (in Thai)
Lawless, H.T. and Heymann, H., 1998, Sensory Evaluation of Food: Principles and Practices, Chapman and Hall, New York, 827 p.
Suwansakornkul, P. and Jongrittiporn, S., 2012, Value-Added Products from Processing Waste of Pla Mong (Pangasius bocourti), Fishery Technological Development Division, Development of Fisheries, Ministry of Agriculture and Cooperatives. (In Thai)
Jung, W.K., Park, P.J., Byun, H.G., Moon, S.H. and Kim, S.K., 2005, “Preparation of Hoki (Johnius belengerii) Bone Oligophosphopeptide with A High Affinity to Calcium by Carnivorous Intestine Crude Proteinase,” Food Chemistry, 91, pp. 333-340.
Makdan, A. and Iamkampang, P., 2014, “Product Development of Cookies Supplemental with Calcium from Spotted Featherdack Fish,” Proceeding of the 4th Research for Community Development through BCG Model for Sustainable Development Goal (SDG) Conference, Phetchaburi, pp. 336-340. (In Thai)
Deesanam, N., Bunthawong, O., Jinakarn, C. and Chukeadphinyo, W., 2012, “Development of Instant Northern Thai Style Tomato Spicy (Nam-prik-ong),” KMUTT Research and Development Journal, 35 (1), pp. 93-103.
Techochatchawal, K., 2010, Development of Supplementary Calcium from The Bone of Nile Tilapia (Tilapia nilotica), Philosophy of Doctoral Thesis, Department of Product Development, Faculty of Agro-Industrial, Kasetsart University. (In Thai)
Rattanapanone, N., 2010, Food Chemistry, Odeonstore, Bangkok. (In Thai)
Jintananaruemit, P., Techakriengkrai, T., Jamphon, A., Duangnum, S., Maneerattanasuporn, T. and Pasukamonset, P., 2020, “Product Development of Crispy Brownies Fortified with Bio Calcium from Tuna Bone Powder,” Journal of Science Khon Kaen University, 48 (4), pp. 492-501. (In Thai)
Juemanee, P., 2009, Calcium Fortification in Crispy Snack with Fishbone Powder, Faculty of Science and Technology, Suratthani Rajabhat University. (In Thai).
Toribio, J.T. and Lozano, J.E., 1986, “Heat Induced Browning of Clarified Apple Juice at High Temperatures,” Journal of Food Science, 57 (1), pp. 172-175.
Suksileung, S., 2007, Ichthyology, Department of Biology, Srinakarinwirot University, Bangkok. (In Thai)
Trout, G.R., 2008, "Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature," Journal of Food Science, 54(3), pp. 536 - 540.
Zipp, A. and Kauzmann, W., 1973, "Pressure Denaturation of Metmyoglobin," Biochemistry, 12 (21), pp. 4217-4228.
Jarunatvilat, A., 2000, Utilization of Skipjack Tuna Katsuwonus Pelamis Bone as Calcium in Snacks, Master of Science Thesis, Department of Food Technology, Faculty of Science, Chulalongkorn University. (In Thai)
Pundir, R.K., Jain, P. and Sharma, C., 2010, “Antimicrobial Activity of Ethanolic Extracts of Syzygium Aromaticum and Allium Sativum Against Food Wssociated Bacteria and Fungi,” Ethnobotanical Leaflets, 14, pp. 344-360.
Sunisa, S. and Worapong, U., 2011, “Stability of Antioxidant and Antibacterial Properties in Heated Turmeric-Chili Paste and Its Ingredients,” Journal of International Food Research, 18, pp. 397-404.
Shobana, S. and Naidu, K., 2000, “Antioxidant Activity of Selected Indian Spices,” Journal of Prostaglandins Leukotrienes and Essential Fatty Acids, 62, pp. 107-110.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 King Mongkut's University of Technology Thonburi
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Any form of contents contained in an article published in Science and Engineering Connect, including text, equations, formula, tables, figures and other forms of illustrations are copyrights of King Mongkut's University of Technology Thonburi. Reproduction of these contents in any format for commercial purpose requires a prior written consent of the Editor of the Journal.
