Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation
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Kasetsart J. (Nat. Sci.) 39 : 308 - 318 (2005) Utilization of Fish Flour in Canned Concentrated Seasoning Stock for Thai Foods Preparation Plernchai Tangkanakul, Payom Auttaviboonkul, Patcharee Tungtrakul, Mantana Ruamrux Chidchom Hiraga, Kanjanarat Thaveesook and Montatip Yunchalad ABSTRACT Herring fish flour possessed high contents of protein, calcium and phosphorus at 64.70 g/100 g, 2,576 mg/100 g and 1,531 mg/100 g, respectively. Herring fish flour was used to replace fresh or dehydrated fish meat in developing five canned concentrated seasoning stocks for Thai food; Nam Ya Pla (fish curry sauce), Kaeng Som (spicy sour mixed vegetable), Kaeng Tai Pla (southern hot curry), Kaeng Kua Fag (red curry with wax gourd), and Kaeng Tae Po (red curry with swamp morning glory). Sensory test exhibited that a suitable amount of herring fish flour incorporated was 15% or 18% of curry paste, that accounted for 2.6-5.1% in the recipe. It was determined that 100 g canned stocks provided protein, calcium and phosphorus as 4.32 – 6.00 g, 126.5 – 136.4 mg and 83.9 – 108.6 mg, respectively. Calcium content of fish flour incorporated dishes was high, supplying 10-25% of the adult Recommended Daily Dietary Allowance in a 100 g portion. Key words: fish powder, Thai curry, Thai dishes, processed foods, calcium, canned concentrated seasoning stock INTRODUCTION thousands of recipes prepared from fishes available around the world. Fish and fish products attracted food Micronutrients in fish are renowned, technologists in development of varieties of food however, with different quantities depending on due to their marvellous potential and health benefits the type of fishes. For example, cod, a white meat (Kinsella, 1986; Kinsella et al., 1990). Fish is an fish, contains 60 mg sodium, 9 mg calcium and 0.1 excellent source of protein and rich in vitamins and mg iron, where as 123 mg, 60 mg and 1.2 mg, minerals (Guthrie, 1983). In Thailand, it was respectively, were found in herring, which reported that over 40 % of animal proteins determined from 100 g raw edible portion (Holland consumed were derived from fish, since a wide et al., 1993). A gutted herring contained calcium spreading in rivers, lakes and rice fields (FAO, as high as 231-597 mg per 100 g fresh weight 1982). Besides its wide distribution, the price is (Tahvonen et al., 2000). Common fishes used in relatively lower than other animal proteins. Thai cooking are fresh water fishes, such as snake- Surprisingly, in 58 developing countries, more head fish, catfish and common silver barb. These than 20% of animal protein supply came from fish fishes contained calcium in a range of 18–32 mg, (FAO, 1982). It implied that there must be 0.6–1.0 mg iron and 189–287 mg phosphorus per Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand. Received date : 27/05/04 Accepted date : 23/08/04 Kasetsart J. (Nat. Sci.) 39 (2) 309 100 g raw edible portion (Institute of Nutrition, Kaeng Luang Soup-type dish; dried chilli, 1999). In Thailand, the sources of calcium could turmeric root, garlic, shallot, come from dark green vegetables, dried shrimp shrimp paste, tamarind juice, and small fishes. A national survey on dietary palm sugar, fish sauce, raw intake of mineral in 1995 reported that calcium papaya, fish. consumption per day per person for Thai people Pad Thai Stirred-fried dish; rice noodle, was 344 mg (Department of Health, 1995), while fish flour, hard tofu, fresh bean the recommendation amount is 800 mg (Committee sprouts, Chinese chive. on Recommended Daily Dietary Allowances, Kaeng Pa Soup-type dish; chilli, shallot, 1989). Thus, if there is herring in a convenient garlic, shrimp paste, lemon form available in a market, it could supply as a grass, galanga, coriander root, good source of calcium in fish-containing Thai kaffir lime peel, coriander seed, dishes. From health information, it is well-known cumin, pepper, fish, bamboo that calcium is related to health due to a property shoot, long-yard bean, baby on reducing the risk of developing osteoporosis. corn, brinjal, fingerroot At present, Thai people are concerned more (krachai), holy basil leaves. about food safety and health foods. And food Pad Khee Mao Stirred-fried dish; rice noodle, producers trend to produce easy-to-cook/ pepper, garlic, fish flour, onion, convenience products, serving a modern life style. tomato, baby corn, cabbage, holy Hence, the objectives of this study were to evaluate basil leaves. potential of utilizing herring fish flour into ten Kaeng Tai Pla Soup-type dish; chilli, shallot, different Thai dishes and to develop five most garlic, lemon grass, galanga, accepted dishes into canned concentrated seasoning kaffir lime peel, turmeric, shrimp stocks. paste, fish, fermented fish viscera, bamboo shoot, brinjal, MATERIALS AND METHODS plate brush eggplant, long-yard bean. Herring fish flour was obtained from the Kaeng Kua Fag Soup-type dish with coconut Norwegian Herring Oil and Meal Industry Research milk; chilli, shallot, garlic, Institute and kept at –18∞C until used. Ten popular galanga, lemon grass, shrimp dishes of Thai foods were selected; Kaeng Luang paste, coconut milk, dried fish, (yellow curry), Pad Thai (stir fried rice noodles), wax gourd, kaffir lime leaves. Kaeng Pa (spicy curry without coconut milk), Pad Nam Ya Pla Sauce with coconut milk; chilli, Khee Mao (spicy stir fried noodles), Kaeng Tai Pla shallot, fingerroot, garlic, (southern hot curry), Kaeng Kua Fag (red curry galanga, lemon grass, shrimp with wax gourd), Nam Ya Pla (fish curry sauce), paste, coconut milk, fish. Kaeng Liang (spicy vegetable soup), Kaeng Som Kaeng Liang Soup-type dish; shallot, pepper, (spicy sour mixed vegetable) and Kaeng Tae Po shrimp paste, fingerroot, angled (red curry with swamp morning glory). The nature gourd, straw mushroom, of these ten dishes was possible to add a fish pumpkin, baby corn, ivy gourd ingredient. Dish description and their major leaves, hairy basil leaves, fish. ingredients were presented as followed: Kaeng Som Soup-type dish; dried red chilli, shallot, fingerroot, shrimp paste, 310 Kasetsart J. (Nat. Sci.) 39 (2) fish, tamarind juice, Chinese texture and overall acceptance. The first test was radish, long-yard bean, Chinese examined when ten dishes at any four different cabbage. percentages of fish flour; 6, 8, 10, 12, 15 or 18% of Kaeng Tae Po Soup-type dish with coconut curry paste were added. The result was used to milk; dried red chilli, shallot, indicate five most acceptant dishes at the best garlic, galanga, lemon grass, incorporated amount of fish flour. The second test pepper, kaffir lime peel, was run to evaluate taste preference of five selected coriander root, shrimp paste, dishes prepared from canned concentrated coconut milk, dried fish, seasoning stock and their controls, the traditional tamarind juice, kaffir lime juice, dishes. Five dishes which were prepared from swamp morning glory, kaffir canned concentrated seasoning stock were mixed lime leaves. with vegetables and water as shown in Table 1. Sensory evaluation of fish flour incorporated Processing concentrated seasoning stocks Thai dishes Concentrated seasoning stocks of five most Sensory evaluation was carried out using satisfied dishes, Nam Ya Pla, Kaeng Som, Kaeng 25 panellists with a 9-hedonic scale method (9 = Tai Pla, Kaeng Kua Fag and Kaeng Tae Po, were like extremely, 8 = like very much, 7 = like selected for canning. The pHs of the five dishes moderately, 6 = like slightly, 5 = neither like nor were 5.97, 4.37, 5.73, 5.99 and 5.07, respectively. dislike, 4 = dislike slightly, 3 = dislike moderately, The ingredients of five fish flour incorporated 2 = dislike very much, 1 = dislike extremely). Two concentrated seasoning stock are shown in Table sensory tests were carried out. The interested 2. All concentrated stocks were packed in lacquered attributes were colour, consistency, odour, taste, tinplate can size No. 2 (307¥409) and processed at Table 1 Preparation of five Thai dishes from canned concentrated seasoning stocks. Product Seasoning stock,1 can (g) Water (g) Vegetables (g) Nam Ya Pla 560 100 - Kaeng Som 580 120 520 Kaeng Tai Pla 570 150 515 Kaeng Kua Fag 565 150 400 Kaeng Tae Po 580 100 275 Table 2 Ingredients of five canned concentrated seasoning stocks (g/100g total weight). Product Fish flour Spices Condiment Coconut milk Chicken stock Nam Ya Pla 4.5 10.0 4.8 80.7 - Kaeng Som 4.6 10.0 20.0 - 65.4 Kaeng Tai Pla 5.1 11.6 17.4 - 65.9 Kaeng Kua Fag 4.0 8.2 8.5 79.3 - Kaeng Tae Po 2.6 7.1 18.7 71.5 - Kasetsart J. (Nat. Sci.) 39 (2) 311 121∞C for 60 min, except Kaeng Som which was using student’s t-test at levels of 0.01 and 0.05. processed for 30 min. RESULTS AND DISCUSSION Chemical analysis Herring fish flour, canned concentrated Nutrients of herring fish flour seasoning stock, foods prepared from concentrated Proximate analysis of herring fish flour is seasoning stock and its control recipe of five Thai shown in Table 3. Herring fish flour contained dishes were analyzed for nutritional compositions. 64.70 g protein/100 g which exhibits a good protein Proximate compositions; protein, fat, ash source. However, not only the protein content but and moisture content were determined by methods also the quality of protein is important to health. of AOAC (1984). Total dietary fibre was carried Essential amino acid score is generally considered out by enzymatic–gravimetric method (Faulks and the most logical method to assess protein quality. Timms, 1985; Prosky et al., 1985). The pattern of essential amino acids in herring fish The level of potassium, sodium, iron, flour protein compared to the reference protein copper, zinc, cadmium, lead, calcium and according to FAO/WHO (1973) revealed that all magnesium were analyzed through Atomic of essential amino acid contents are greater than Absorption Spectrophotometric method followed 80% of FAO/WHO suggestion (data not shown).