Budu is one of the most popular fermented fish products in Thailand's southern area due to its distinctive flavor. It is being manufactured in large quantities for usage in cuisine as seasonings and sauces. The objective of this study was to determine the effect of amino acids on the distinctive taste components of Budu in southern Thailand. The amino acids in Budu were determined using GC-MS after fish was fermented for 6–12 months as recommended by the manufacturer. Lysine, glutamic acid, and aspartic acid are the three most abundant amino acids, with 1600, 1,540, and 1,260 mg/100g, respectively. Additionally, it was revealed that the umami taste was formed by a group of amino acids (glutamic acid and aspartic acid) followed by sweetness and bitterness. The sensory analysis discovered salty tastes, followed by umami, sour, sweet, and bitter. Four Budu samples generate a salty and umami flavor. Salt is mixed with cleaned fresh fish and fermented to enable native enzymes to auto-digest the protein and produce amino acid-rich products. Fish enzymatic fermentation produces short-chain peptides and amino acids that contribute to the umami flavor and taste. Additionally, the fermentation process creates a high glutamic acid concentration, as well as other amino acids and nucleotides that add to the umami flavor of the products. The study findings will be information that is particularly beneficial to consumers and manufacturers to promote Budu products in the country's region.
In the modern era, training in technology and science that integrates content with the learner's way of life is essential for promoting the development of learning skills in the twenty-first century. Therefore, the researchers conducted a research study with the objective of examining the outcomes of Basic Science and Halal Science Literacy (BHL) training program and evaluating the students’ satisfaction with learning management among high school students studying in private religious schools in the southern border provinces of Thailand. The sample group in the study consisted of 97 students with pretest and posttest training assessment (the one-group pretest-posttest design). Analysis of the data was conducted using mean, standard deviation, and paired T-test with a confidence interval of 95%. The findings indicated that after training, participants' understanding of Basic Science and Halal Science Literacy (BHL) improved statistically significant. In addition, it was revealed that the participants had a high degree of satisfaction with the training's holistic overview, with an average satisfaction level of 4.36 and a standard deviation of 0.7.
Tilapia noodles containing tilapia fish meat as main ingredients were fortified with different concentrations of riceberry germ (0.64%, 0.98%, 1.28%). The aims of this research were to develop tilapia noodle enriched with antioxidant agent from riceberry germ, to characterize the antioxidant activity and fatty acid compositions of developed tilapia noodles fortified with riceberry germ. Oleic acids were reported to be the most abundant fatty acids found in all noodle formulation with value range from 37-42 %. High relative percentages of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were obtained from the noodle fortified with 1.28% of riceberry germ. Similarly, the highest antioxidant activity was also obtained from the noodle fortified with 1.28% of riceberry germ. The noodles enriched with high fish protein and excellent antioxidants were successfully developed in this study.
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