Shelf Life Extension of Pasteurized Budu Mix

Jariya Sukjuntra

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 life


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