Certain physical, chemical, microbiological and sensory properties of som-fug

Abstract

The purpose of this study was to produce catfish Som-fug for compare some characteristics between and three commercial brands of Som-fug (brand A B and C) which produced from other fresh water fish as a guide to develop Som-fug from catfish. For physical properties, catfish Som-fug were 3.54±0.20 cm (width), 6.38±0.25 cm (length), 1.34±0.10 cm (height) and 2.50±1.4 g (weight), which is similar to that of brand C. Color analysis of un-fried catfish Som-fug showed light color that L* was 70.78±0.13, a*, and b* were 5.06±0.53 and 11.50±0.31, respectively. Hue value was 74.42±0.25, value and chroma were 6.84±0.39 and 16.20±0.11, respectively. Som-fug from different brands were different in term of texture. The gumminess and chewiness values were significantly higher in brand B (p≤0.05) whereas the hardness and springiness did not differ significantly among the four different brands (p>0.05). For physio-chemical properties, Som-fug produced from catfish had 1.70 % total acidity, pH value was 4.50 and moisture content was 70.28% which was not different from that of brand B. However, aw value did not differ among all of the Som-fug (p>0.05). The microbiological quality of the four Som-fug products analyses revealed the presence of Salmonella spp. Staphylococcus aureus Escherichia coli and mold count not more than standard (Thai Community Product Standard 471/2555) except brand B and C, mold count was more than 100 CFU/g. For Sensory evaluation, no differences in color, flavor, and taste were observed between catfish Som-fug, brand A and brand B (p>0.05). Whereas catfish Som-fug gained the highest score in texture attribute which no differ from brand C (p>0.05).