Development research of value added food product from fresh water fish for technology trasfer

Abstract

Development of food products from fresh water fish aimed to conduct food recipes and food processing, consisted of fish sausage with hrebs, fermented fish sausage, Pla jor, crispy crackers with herbs, Namprik-Pla yor and transfer this knowledge and technology to the target community in Supanburee area. it found that most accepted recipe for fish flake glake gave the highest scores for color, flavor, taste and overall acceptance. the highest-preferable level by consumers for color, flavor,taste, texture and overall acceptance was obtained from crispy crackers with herbs.These products were kept in the packaging at the ambient for six months and then taking samples every two months to analyze the physiochemical properties, It was found that colors of both samples changed. a little bit.