Fish Crisp from Sucker Mouth Fish

Abstract

Fish Crisp from Sucker Mouth Fish is to analyse their chemical components. The aim is to develop the standard formula and process of baked sliced fish; to study the quantity of sucker mouth fish used in the produchon of baked slice fish as well as the maintaining the product quality at room temperature. The findings showed moisture level, protein, fat, crude fiber, and carbohydrate were 83.20±0.24, 14.63±0.51, 0.48±0.61, 0.61±0.03, 1.40±0.20 and 0.11±0.12 respectively. The study of standard formula and the process of baked slice fish production found that the testers preferred the second formula and a higher average score in all aspects. Therefore here the second formula was used in the study of Different ratios were used by the testers to test their palatability by using 100 : 0, 25 : 75, 50 : 50, 75 : 25 and 0 : 100 All the testers gave 0:100 The physical quality were analysed using lightness condition (L*), red value (a*) and yellow Value (b*) which result in 43.11±0.3, 15.70±0.30 and 18.96±0.48 respectively. The aw showed 0.41±0.00 and crispiness level was 7.08±1.10 which was within the standardized value. Rancidity of the package of foil bag and absorbent were kept at room temperature for 2 weeks. It was analysed by using sensory. The result showed no significant difference (p>0.05).