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ABSTRACT
Crude lemon grass extract was prepared by blending fresh lemon grass in water (1:1 w/v),
filtering and adding 5% NaCl (w/v). Soaking fresh catfish fillets in crude lemon grass extract for 45
minutes prior to drying at 50C in a hot-air oven for 1 h before smoking for 1 h at 60C and drying for
45 min at 60C resulted in products with the highest consumer acceptability. The water activity (aw) of
the products was 0.932, color parameters L*, a* and b* were 44.41, 6.36 and 9.40, respectively while
moisture, protein, fat, ash and carbohydrate contents were 62.1, 24.0, 10.3, 1.2 and 2.4%, respectively.
Total count for bacteria was 3.25x102 and for yeast and mold was <3 CFU/g. The acceptability of the
products based on appearance, color, odor and flavor ranged from moderate to high. The shelf life of
smoked, catfish fillets treated with lemon grass extract could be extended from two to nine days when
packed in PA/LDPE bags under atmospheric conditions and stored at ambient temperature and extended
from 9 to 36 days if stored at a chilled temperature (42C). The shelf life of treated samples packed
under a vacuum could be extended from 5 to 17 days at ambient temperature and from 15 to more than
60 days at 4-6C.
Key words: smoked fish, hybrid Clarias catfish, shelf life, lemon grass extract
INTRODUCTION
Hybrid Clarias catfish is a cross breed of
walking catfish (Clarias macrocepalus) and
African catfish (Clarias gariepinus) and is called
Big Aui in Thai. As it has a rapid growth rate,
resistance to diseases and adapts readily to changes
in its environment, it has been widely introduced
and become popular among fish farmers.
Production has increased rapidly causing an
oversupply and a consequent lowering of the
selling price. Production of the catfish accounted
for 30-32% of the total value of freshwater
aquaculture in Thailand during 2001-2004
Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
* Corresponding author, e-mail: ffismay@gmail.com
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Table 1 Mean sensory scores of lemon grass-extract-treated, smoked, catfish fillets prepared by varying
the concentration of extract and soaking time.
Conditionx
Sensory attributes
Appearance*
Color*
Odorns
Flavor*
Texturens Overall liking*
abc
ab
ab
1:1/30
7.200.96
7.261.17
7.001.53
7.451.32
7.501.00
7.450.89ab
1:1/45
7.430.81ab
7.531.04a
7.460.97
7.780.88a
7.510.93
7.710.58a
c
b
a
1:1/60
6.831.11
6.931.20
7.301.08
7.850.93
7.361.03
7.380.97ab
1:2/30
7.031.06bc
7.201.24ab 7.201.21
7.481.10ab 7.361.06
7.431.07ab
abc
ab
b
1:2/45
7.210.90
7.201.09
7.031.27
7.101.24
7.131.25
7.151.26b
1:2/60
6.901.29c
6.861.56b
6.961.24
7.051.52b
7.430.89
7.001.21b
1
a
a
ab
Control
7.600.77
7.601.07
6.801.24
7.551.16
7.501.00
7.360.88ab
a,...,c
Means within a column followed by different superscript letters are significantly different (P 0.05)
* significantly different(P 0.05) ns non significant (P > 0.05)
x ratio of herbs: water / soaking time in min
1 control sample, soaked in 5% chilled brine for 30 min
664
Table 2 Mean sensory scores of lemon grass-treated, smoked, catfish fillets by varying drying
temperature and time after smoking.
Conditionx
Sensory attributes
Appearance*
Color**
Odor**
Flavorns
Texturens Overall liking*
c
ab
a
60/30
7.810.49
7.810.67
7.630.61
7.700.65
7.160.64f
7.730.59ab
60/45
7.610.73ab
7.580.78bc 7.630.85a 7.700.74
7.530.77de 7.700.81ab
bc
d
ab
60/60
7.300.98
7.200.99
7.500.86
7.660.75
7.560.77ef 7.530.78b
65/30
7.580.72ab
7.560.81bcd 7.430.93ab 7.580.96
8.161.08ab 7.560.80b
ab
bc
ab
65/45
7.560.72
7.600.67
7.500.90
7.680.85
7.700.65cde 7.600.75b
65/60
7.400.72bc
7.450.69bcd 7.200.66bc 7.630.71
7.430.80ef 7.580.69b
bc
cd
a
70/30
7.300.88
7.330.88
7.600.81
7.630.66
8.001.11bc 7.951.22a
70/45
7.300.95bc
7.400.96cd 7.600.72a 7.630.71
7.100.84f
7.510.67b
abc
bcd
c
bcd
70/60
7.460.86
7.560.77
6.910.91
7.601.02
7.881.31
7.981.21a
Control1 7.150.92c
8.131.22a
7.660.60a 7.800.53
8.360.71a
7.810.72ab
a,...,d
Means within a column followed by different superscript letters are significantly different (P 0.05)
* significantly different (P 0.05) ** highly significantly different (P 0.01) ns non significant (P > 0.05)
x Drying Conditions: Temperature in C / Time in min
1 Control sample with no treatment after smoking at 60C for 1 h
Table 3 Moisture content and aw value of lemon grass-treated, smoked catfish by varying drying
temperature and time after smoking.
Conditionx
Moisture content**
a w**
a
60/30
64.980.20
0.9840.0005a
abc
60/45
62.000.62
0.9320.0005h
60/60
59.120.67cde
0.9340.001g
a
65/30
64.852.95
0.9830.0005b
65/45
62.190.97abc
0.9400.0005e
de
65/60
58.372.74
0.9350.0005f
70/30
63.660.35ab
0.9740.0005c
bcd
70/45
60.352.66
0.9560.0005d
70/60
56.601.00c
0.9300.001i
1
b
Control
64.722.17
0.9840.0005a
a,,i Means within a column followed by different superscript letters are significantly different (P 0.05)
** highly significantly different (P 0.01)
x Drying conditions: Temperature in C / Time in min
1 Control sample with no treatment after smoking at 60C for 1 h
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Table 5 Mean sensory scores and total plate count of lemon grass-treated samples during storage at
ambient temperature (302C).
Control sample1
Treated sample
Air packing
Vacuum packing
Air packing
Vacuum packing
Overall
TPC
Overall
TPC
Overall
TPC
Overall
TPC
acceptability** (CFU/g) acceptability (CFU/g) acceptability** (CFU/g) acceptability** (CFU/g)
0
7.230.56a
2.40103
7.230.56a
2.40103 8.150.60a
3.25102
8.150.60a
3.25102
1
6.330.56b
4.72104
6.850.37b
3.86103 8.030.49ab
4.82102
7.910.59ab
3.10102
2
6.250.41b
1.0106
6.500.45c
7.20103 7.980.54ab
4.64102
7.980.59ab
3.24102
3
5.850.39c
>106
6.210.31d
2.61104 8.060.50a
5.10102
7.660.60bcd
3.72102
4
6.200.40d
4.70105 7.950.51ab
7.43102
7.780.66bc
3.36102
5
5.900.57e
6.92106 7.760.50bc
5.30102
7.530.50cde
4.20102
6
5.400.55c
>106 7.350.51d
7.20102
7.530.57cde
4.87102
7
7.650.52c
9.41102
7.760.56bc
4.13102
8
7.300.42d
9.85102
7.730.61bcd
4.64102
9
7.150.48d
4.47103
7.550.62cde
5.13102
10
7.320.42d
>106
7.550.59cde
7.24102
11
7.660.49bcd
4.30102
12
7.410.49def
6.72102
13
7.400.60def
8.54102
14
7.260.55efg
7.13102
15
7.210.61efg
9.80102
16
7.130.49fg
3.02103
17
7.000.62g
5.35103
18
5.500.45h
>106
a,...,h Means within a column followed by different superscript letters are significantly different (P 0.01)
ns
non significant (P > 0.05)
1 control sample, soaked in 5% chilled brine, following the same processing conditions as the treated samples.
Storage
(day)
Table 6 Mean sensory scores and total plate count of lemon grass-treated samples during storage at
ambient temperature (42C).
Storage
(days)
Control sample1
Air packing
Vacuum packing
Overall
TPC
Overall
TPC
acceptability*
(CFU/g) acceptability** (CFU/g)
7.230.56a
2.40103
7.330.56a
2.40103
6.630.54b
3.62103
6.830.55b
3.24103
6.600.54b
1.83104
6.810.59bc
7.84103
5.810.60c
1.0106
6.650.80bc
3.61104
>106
6.500.62c
4.10105
5.660.71d
1.0106
>106
Treated sample
Air packing
Vacuum packing
Overall
TPC
Overall
TPC
acceptabilityns (CFU/g) acceptability** (CFU/g)
0
8.150.60
3.25102
8.150.60a
3.25102
3
8.210.50
3.10102
7.980.56ab
3.06102
6
8.050.57
4.20102
8.050.44ab
3.10102
9
8.030.49
3.40102
8.130.45a
3.24102
12
8.060.50
4.35102
8.110.53a
3.20102
15
7.960.57
4.80102
7.930.58abc
3.41102
18
8.150.49
5.33102
8.050.59ab
3.45102
21
7.960.66
4.31102
8.080.49a
2.98102
24
8.080.54
4.77102
8.050.51ab
2.86102
27
8.080.56
5.53102
7.930.58abc
3.15102
30
8.050.64
4.92102
8.210.46a
3.07102
33
7.910.60
6.42102
7.980.62ab
3.34102
36
7.830.42
6.75102
8.060.59a
3.20102
39
7.930.42
>106
8.060.41a
3.17102
42
7.950.51abc
3.12102
45
7.750.43bcd
2.97102
48
7.630.43d
2.93102
51
7.550.46d
2.91102
54
7.560.40d
2.84102
57
7.600.44d
2.82102
60
7.680.44cd
2.78102
a,...,d Means within a column followed by different superscript letters are significantly different (P 0.01)
ns
non significant (P > 0.05)
1 control sample, soaked in 5% chilled brine, following the same processing conditions as the treated samples.
667