Use of Asplenium unilaterale lam. leaves instead of msg in the production of fermented fish seasoning in order to create a product with a good physical characteristics and taste supporting a demand of consumers.

Abstract

The objective of this research was to use hor tree la (Asplenium unilateraleLam) instead of Monosodium glutamate(MSG)in order to produce the fermented fish seasoning with a good physical characteristics, taste, and package supporting a demand of consumers. The experiments were conducted for developing formulas and to compare between the formulas with three levels of monosodium glutamate and three levels of hor tree la with 0.5, 1.0 and 1.5 percent, respectively. The acceptance and appetite for appearance, color, flavor, sensory taste and overall appetite of the product were determined using 9-point hedonic scale by 60 consumers including lecturers, staffs and students at Maejo University. The consumers were 51.7% female and 48.3% male with aged between 20 and 45 years. The results showed that there were no significant difference (P>0.05) in the acceptance and appetite among seven fermented fish seasoning recipes; The average score was in the range of 7.82-7.68, 7.65-7.23, 7.75-7.57, 7.75-7.62 and 7.68-7.91, respectively. The fermented fish seasoning formula with 1.5% of hor tree la has the highest overall appetite (i.e., 7.91). For the volunteers’ opinion on the fermented fish seasoning, most were interested in buying the 150 milliliter package size for 20 baht.The most two factors for buying fermented fish seasoning were color and ready-to-use packaging in a plastic bottle.