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首页> 外文期刊>The Kasetsart Journal >Process Development Of Smoked Hybrid Clarias Catfish Fillets Using Fresh Lemon Grass Extract
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Process Development Of Smoked Hybrid Clarias Catfish Fillets Using Fresh Lemon Grass Extract

机译：用新鲜柠檬草提取物开发熏制杂种Cl鱼鱼片的工艺开发

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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 50℃ in a hot-air oven for 1 h before smoking for 1 h at 60℃ and drying for 45 min at 60℃ resulted in products with the highest consumer acceptability. The water activity (a_w) 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 3.25×10~2 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 (4±2℃). 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 4-6℃.
机译：粗柠檬草提取物的制备方法是将新鲜的柠檬草与水（1：1 w / v）混合，过滤并添加5％NaCl（w / v）。将新鲜的cat鱼鱼片在粗柠檬草提取物中浸泡45分钟，然后在热风烤箱中于50℃下干燥1 h，然后在60℃下吸烟1 h并在60℃下干燥45 min，从而生产出具有最高消费量的产品可接受性。产品的水活度（a_w）为0.932，颜色参数L〜*，a〜*和b〜*分别为44.41、6.36和9.40，水分，蛋白质，脂肪，灰分和碳水化合物含量分别为62.1、24.0、10.3。 ，分别为1.2％和2.4％。细菌总数为3.25×10〜2，酵母和霉菌的总数为<3 CFU / g。根据外观，颜色，气味和风味，产品的可接受性范围从中等到高度。如果在大气条件下用PA / LDPE袋包装并在环境温度下存储，则用柠檬草提取物处理的熏制cat鱼鱼片的货架期可以从2天延长至9天，而在冷藏温度下则可以从9天延长至36天（ 4±2℃）。在真空下包装的处理样品的货架期可以在环境温度下从5天延长到17天，在4-6℃下可以从15天延长到60天以上。

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