Innovation Owner
Miss ARIYARAT UTHAIPAEN
Student
Details
This study investigates preservation methods for Threadfin breams to enhance their suitability for sashimi consumption. Results indicate that the Ikejime method, combined with gutting and refrigeration, effectively maintains freshness for up to 3 days.
Threadfin breams is an economically important fish that can be found in fisheries in both the Gulf of Thailand and Andaman Sea and is cheap. In addition, the consumption of raw fish as sashimi is increasingly popular in Thailand. Therefore, it is necessary to promote its consumption to increase its value. This study investigated the preservation of threadfin breams (N. furcosus) for raw or sashimi consumption. The preservation of threadfin breams consisted of Ikejime (K) and cold seawater (S) methods, and the preservation of the fish by Gutting (G) and whole (W) and storing for 3 days on ice (I) or in a refrigerator (F). The freshness quality of threadfin breams was evaluated by sensory, physicochemical (TVB-N, TMA-N and pH), freshness index (Ki-value) and microbiological methods. It was found that after being stored for 3 days, the KGF group of threadfin breams had the highest overall sensory score, and all groups of threadfin breams were very fresh and suitable for raw consumption during the preservation and storage for 3 days.
Objective
To study post-harvest handling methods affecting the freshness of Threadfin breams and to determine storage techniques that maintain quality suitable for raw (sashimi) consumption.
- To study post-harvest handling methods that affect the freshness quality of Threadfin breams.
- To study storage methods for Threadfin breams to maintain freshness and shelf life suitable for raw (sashimi) consumption.