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Author สุภาพรรณ บริลเลียนเตส
Titleการใช้ประโยชน์จากปลาน้ำจืด (การผลิตเส้นก๋วยเตี๋ยวปลา)
Alternative TitleUtilization of fresh water fish (Fish noodles production)
Imprintกรุงเทพฯ : กองพัฒนาอุตสาหกรรมสัตว์น้ำ กรมประมง, 2534
Call# T930083

CALL # Volume Number Month Year Barcode Status
Available

AbstractFish noodles were made from Rohu (Labeo rohita)and other ingredients. The whole fish fillets were divided into three samples: (i)the fillets minced by a mechanical mincer (Moulinex), (ii)the fillets minced manually, washed twice with iced water and then drained, and (iii)the fillets minced manually but with the dark meat removed. After mixing with the other ingredients, each fish dough was passed through rollers until smooth, left to rest for a while and then passed through a cutter. The obtained fish noodles were then steamed for 5 minutes, brought out to dry under the sun and finally packed in polyethylene bags. The chemical analysis and the organoleptic assessment were carried out periodically. The results showed that there were no sighificant differences in moisture content, TBA and water activity among the samples; and, no significant changes in the same samples during storage. Organoleptic tests showed that fish noodles made from fillets with the dark meat removed were the best.
Descriptภาษาไทย 18 หน้า, ภาษาอังกฤษ 14 หน้า (หน้าไม่เรียงลำดับ)
Noteเอกสารทางวิชาการ ฉบับที่ 1/2534 กองพัฒนาอุตสาหกรรมสัตว์น้ำ กรมประมง
Subjectก๋วยเตี๋ยว--การผลิต
เส้นก๋วยเตี๋ยวปลา
Fish noodle
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