Development of a fish emulsion product (Pla Yor)

The objectives of this study were to select type of fish for developing fish emulsion product (PlaYor) and to study the quality of the product kept at 5±2°C for 21 days. Three types of locally economic-driven fresh water fish, namely Oreochromis niloticus × mossambicus (a hybrid tilapia, ONM), Oreochromis niloticus (ON), and Clarias batrachus (CB), were selected for recipe optimisation. The fish fillets had L, a, and b values ranging from 51.85-58.45, 0.62-11.3 and 10.68-22.85, respectively. They had pH 6.26-6.71, 73.39-75.80% moisture, 1.05-1.89% fat, and 15.22-25.08 % protein. The type of fish and recipe were optimized to produce fish emulsion products and subjected to sensory evaluation by fifteen trained panelists using quantitative descriptive analysis approach and ratio profile test. The most preferred product included 72.10% mixed CB-ONM (1:1 weight basis), 10.82% ground lard, 8.65% crushed ice, 4.00% mixed garlic-pepper (1:1 weight basis), 2.88% egg, 1.00% salt, 0.37% glutinous flour, 0.18% phosphate. It was also found that the product did not significantly change (p 0.05) in moisture, protein, fat, and microbial numbers during storage at 5±2°C for 21 days.