Shelf Life Extension of Pasteurized Budu Mix
Abstract
Budu is a fish fermented product with a high salt content. Although salt is used to preserve and prolong the shelf-life of Budu, but it contributes to some disadvantages to consumers who consumed regularly. This study aimed to develop the pasteurized Budu Mix. The ingredients of Budu Mix were Budu residue, 17% brine and caramel. Pasteurizing condition of Budu Mix for 350 ml container was 90°C for 15 min. After processing, the chemical quality of pasteurized and unpasteurized Budu Mix were not different. The moisture, protein, fat, ash and salt contents of pasteurized Budu Mix were 76.68, 5.89, 0.45, 12.03 and 10.16 %, respectively. Pasteurized Budu Mix showed the decreased L*. Sensory evaluation using 5-point hedonic scales was conducted to test the acceptance of 211 consumers. Results exhibited that more than 70% of consumers accepted this product at like to like very much (4-5 scores) on odor, taste and overall-liking with 70.6, 71.6 and 71.5%, respectively. Moreover, 86.3% of consumers required to purchase this product with a main reason of safety (69.8%). For shelf-life valuation, the Q10 values indicated that pasteurized Budu Mix could store at room temperature (30±2°C) for 5.2 months. Keywords : Budu Mix, ferment fish, pasteurization, shelf lifeReferences
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transport phenomena and quality changes of fish sauce undergoing electrodialysis desalination.
Journal of Food Engineering, 159, 76-85.
Beddow, C. G., Ardeshir, A. G., & Daud, W. J. (1979). Biochemical changes occurring during the manufacture
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from fermented fish (Pla-ra). Journal of Food Technology, Siam University, 10 (1), 1-8. (in Thai).
Dincer. T., Cakli. S., Kilinc. B. & Tolasa. S. (2010). Amino acids and fatty acid composition content of fish sauce.
Journal of Animal and Veterinary Advances, 9(2), 311-315.
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Giri, A., Osako, K., Okamoto, A., & Ohshima, T. (2010). Olfactometric characterization of aroma active
compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Research International, 43, 1027-1040.
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Indoh, K., Nagata, S., Kanzaki, K., Shiiba, K., & Nishimura, T. (2006). Comparison of characteristics of
fermented salmon fish sauce using wheat gluten Koji with those using soy sauce Koji. Food Sci. Technol. Res, 12 (3), 206-212.
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production in Pattani province. Journal of Yala Rajabhat University. 4 (1), 11-21. (in Thai).
Thai industrial standards institute. (2004). Budu (TIST 325/2004). Department of Industry, Bangkok, Thailand.
Thai industrial standards institute. (2013). Budu Dressing for Khao-Yam (TIST 1019/2013). Department of
Industry, Bangkok, Thailand.
Thai industrial standards institute. (2004). Fish sauce (TIST 673/2014). Department of Industry, Bangkok,
Thailand.
Udomsil, N., Rodtong, S., Tanasupawat, S., & Yongsawatdigul, J. (2010). Proteinase-producing halophilic lactic
acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. International Journal of Food Microbiology, 141, 186-194.
Witono, Y., Siti Windrati, W., Taruna, I., Afriliana, A., & Assadam, A. (2014). Characteristics and sensory
analysis of ketchup and sauce products from “Bibisan” fish hydrolyzate. American Journal of Food Science and Technology, 2, 203-208.
Yun, J.-H., Cha, Y.-J., & Lee, D.-S. (2007). Storage stability and shelf Life characteristics of Korean savory
sauce products. Preventive Nutrition and Food Science, 12, 242-250.
Association of official Analytical Chemists Inc.
BAM. (2001a). Bacteriological Analytical Munual Chapter 3 : Aerobic Plate Count. InEnumeration Yeasts Molds
FDA Bacteriological Analytical Munual (Online).
BAM. (2001b). Bacteriological Analytical Munual Chapter 18 : Yeasts Molds and Microtoxins. In FDA
Bacteriological Analytical Munual (Online).
Bawornruttanaboonya, K., Devahastin, S., Yoovidhya, T., & Chindapan, N. (2015). Mathematical modeling of
transport phenomena and quality changes of fish sauce undergoing electrodialysis desalination.
Journal of Food Engineering, 159, 76-85.
Beddow, C. G., Ardeshir, A. G., & Daud, W. J. (1979). Biochemical changes occurring during the manufacture
of Budu. Journal of Science Food and Agriculture, 30, 1097-1103.
Boonnark, A. (2014). The factors affecting on the southern local food consumption of Thai tourists. Journal of
Cultural Approach, 15 (28), 3-6. (in Thai).
Chaikulsareewath, A., Choopron . C., & Mana, A. (2015). Screening of protease producing halophilic Bacteria
from fermented fish (Pla-ra). Journal of Food Technology, Siam University, 10 (1), 1-8. (in Thai).
Dincer. T., Cakli. S., Kilinc. B. & Tolasa. S. (2010). Amino acids and fatty acid composition content of fish sauce.
Journal of Animal and Veterinary Advances, 9(2), 311-315.
Dissaraphong, S., Benjakul, S., Visessanguan, W., & Kishimura, H. (2006). The influence of storage conditions
of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource Technology, 97, 2032-2040.
Egan, H., Kirk, R.S., & Sawyer, R. (1981). Pearson,s Chemical Analysis of Food. London: Churchill
Livingston.
Faisal, M., Islami, S.N.E., Islam, M.N., Kamal, M., & Khan, M.N.A. (2015). Study on microbial and physical
changes in fish sauce during fermentation. Research in Agriculture Livestock and Fisheries, 2, 375.
Giri, A., Osako, K., Okamoto, A., & Ohshima, T. (2010). Olfactometric characterization of aroma active
compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Research International, 43, 1027-1040.
Ibrahim, S.M. (2010). Utilization of gambusia (Affinis affinis) for fish sauce production. Turkish Journal of Fisheries
and Aquatic Sciences, 10, 169-172.
Indoh, K., Nagata, S., Kanzaki, K., Shiiba, K., & Nishimura, T. (2006). Comparison of characteristics of
fermented salmon fish sauce using wheat gluten Koji with those using soy sauce Koji. Food Sci. Technol. Res, 12 (3), 206-212.
Jundee, J., Devahastin, S., & Chiewchan, N. (2012). Development and testing of a pilot-scale electrodialysis for
desalination of fish sauce. In Procedia Engineering, 32, 97-103.
Kilinc, B., Cakli, S., Tolasa, S., & Dincer, T. (2006). Chemical, microbiological and sensory changes associated
with fish sauce processing. European Food Research and Technology, 222, 604-613.
Kim, J.H., Ahn, H.J., Yook, H.S., Kim, K.S., Rhee, M.S., Ryu, G.H., & Byun, M.W. (2004). Color, flavor, and
sensory characteristics of gamma-irradiated salted and fermented anchovy sauce. Radiation Physics and Chemistry, 69, 1793-187.
Labza, T.P., & Schmidl M.K. (1985). Accelerated shelf-life testing of foods. Food Technology, 39(9), 57-62.
Lee, H.-W., Choi, Y.-J., Hwang, I.M., Hong, S.W., & Lee, M.-A. (2016). Relationship between chemical
characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot. LWT - Food Science and Technology, 73, 251-258.
Ndaw, A., Zinedine, A., Faid, M., & Bouseta, A. (2008). Effect of controlled lactic acid bacterial fermentation on
the microbiological and chemical qualities of Moroccan sardines (Sardina pilchardus). Acta Microbiol Immunol Hung, 55, 295–310.
Park, J.-N., Fukumoto, Y., Fujita, E., Tanaka, T., Washio, T., Otsuka, S., Shimizu, T., Watanabe, K., & Abe, H.
(2001). Chemical composition of fish sauces produced in southeast and east asian countries. Journal of Food Composition and Analysis, 14, 113-125.
Ruangying, J. Jorajit, S. & Janyam, K. (2016). Food consumption behavior of adolescents in Songkhla province:
synthesis of literacy and factors influencing food consumption behavior. Journal of Liberal Arts, Prince of Songkla University, 8 (1), 245-264. (in Thai).
Sukjuntra, J. , Yamirudeng, K., Muninnoppamas, W., and Intarachimas, W. (2009). The situation of Budu
production in Pattani province. Journal of Yala Rajabhat University. 4 (1), 11-21. (in Thai).
Thai industrial standards institute. (2004). Budu (TIST 325/2004). Department of Industry, Bangkok, Thailand.
Thai industrial standards institute. (2013). Budu Dressing for Khao-Yam (TIST 1019/2013). Department of
Industry, Bangkok, Thailand.
Thai industrial standards institute. (2004). Fish sauce (TIST 673/2014). Department of Industry, Bangkok,
Thailand.
Udomsil, N., Rodtong, S., Tanasupawat, S., & Yongsawatdigul, J. (2010). Proteinase-producing halophilic lactic
acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds. International Journal of Food Microbiology, 141, 186-194.
Witono, Y., Siti Windrati, W., Taruna, I., Afriliana, A., & Assadam, A. (2014). Characteristics and sensory
analysis of ketchup and sauce products from “Bibisan” fish hydrolyzate. American Journal of Food Science and Technology, 2, 203-208.
Yun, J.-H., Cha, Y.-J., & Lee, D.-S. (2007). Storage stability and shelf Life characteristics of Korean savory
sauce products. Preventive Nutrition and Food Science, 12, 242-250.
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2018-07-05
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