Development of Reduce Fat Dried Fish Sausage Using Banana Flour and Carrageenan as Fat Replacers

Abstract

The objectives of this research are (1) to develop reduce fat dried fish sausage using banana flour and carrageenan as fat replacers, (2) to comparative study the quality characteristics of basic formula product and reduce fat formula product  and (3) to study the quality characteristics of product changes during storage while kept for 35 days at room temperature. It was shown that the milkfish was used as a main ingredient and palm oil, sugar, coriander seed, pepper, soy sauce, potato flour, banana flour and carrageenan were included 7.00, 23.00, 3.00, 3.00, 5.00, 6.00, 7.00, 3.00 and 2.00 percents of main ingredient, respectively. The optimum condition for drying product was 65 ° C for 12 hours. The results presented that the sensory score of brown color, odor, sweetiness, saltiness, smoothiness, chewiness and over all acceptance were 1.03 ± 0.13,   0.98 ± 0.11, 0.95 ± 0.14, 1.02 ± 0.12, .092 ± 0.12, .096 ± 0.12  and 0.094 ± 0.14 respectively. Furthermore, the reduce fat formula product had percentage of ash and crude fiber content more than the basic formula product but the reduce fat formula product had percentage of lipid higher than the basic formula product. The reduce fat dried fish sausage product was stored for 35 days. The storage time had no effect on water activity. The TBA-values was increase until on 21 days and gone down until end storage. The microorganism quality was higher than Thai community product standard 104/2555 at the whole shelf life. Consumer test was conducted with 15-50 years old consumer and used 9 point hedonic scale found that the reduce fat dried fish sausage obtained acceptance in the level moderately like to very like. The costs of reduce fat dried fish sausage product  was 33.90 Bath per 320 gram. Key words : dried fish sausage, fish product, fat replacer, banana flavor, carrageenan