Development of innovative semi-finished fish curry paste products to meet community product standards

Abstract

     This research aims to 1) upgrade the production process of fermented fish entrails curry (Kang Kei Pla) from wet to dry by using a drying method, 2) test the sensory acceptability of fish curry mixed with shrimp paste, 3) develop fish curry products to meet community product standards, and 4) promote marketing, branding, and packaging labeling. This research combined experimental, qualitative, and quantitative research. The results showed that 1) drying in an oven at 105°C resulted in products with low moisture content, suitable for grinding into powder, and 2) experimenting on cooking three recipes of fermented fish entrails curry mixed with shrimp paste using different amounts of water. The fish curry recipe using 700 ml of water per set had the best value and was statistically different for both wet and dry curry pastes. It was tested sensory acceptability by consumers using the Hedonic Scale (9 Scale) with product characteristics evaluated in 4 topics: appearance, color, smell, taste, and overall liking. Scores from 1-9 points found that recipe 2 shrimp paste had the highest scores at (8.03, 8.20, 8.10, and 8.23). 3) The transfer of knowledge on production processes through training and study tours has resulted in community producers having a greater understanding of community product standards and FDA standards, and has encouraged communities to establish community enterprise groups to enhance production processes. 4) The brand and label design through the community participation process resulted in a label prototype that reflected local identity and was highly satisfactory (mean = 4.56).