Development of a standardized recipe for steamed Milkfish (Chanos chanos) in soya sauce as a healthy food alternative
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Abstract
Milkfish (Chanos chanos) are a highly nutritious food source, containing complete proteins that are easier to digest than those found in other types of meat, and it is also easy to farm. This study aimed to develop a standardized recipe for steamed milkfish in soya sauce and to evaluate its nutritional value. Descriptive data were collected, and the standardized recipe was developed using sensory evaluation methods, including the 9-point Hedonic scale and the Just-About-Right (JAR) scale. Physicochemical properties such as moisture content, color parameters, and texture profile analysis (TPA) were measured. Nutritional values were assessed according to the Thai Nutrition Labeling standards. The results showed that the cooked steamed milkfish had a moisture content of 70.86 percent, with color values of
L*, a*, and b* at 76.01, 5.66, and 7.66, respectively. Texture profile analysis indicated hardness at 74.66 N, gumminess at 17.73 N, and chewiness at 9.12 N, while cohesiveness, springiness, and resilience were relatively low at 0.19, 0.46, and 0.07, respectively. The developed recipe received sensory scores for appearance, odor, taste, flavor, texture, and overall liking at 8.7, 8.8, 8.3, 8.1, 7.7, and 8.2, respectively. The nutritional content per serving (225 grams), based on the Thai Recommended Daily Intake (Thai RDI), was 280 kilocalories, with a protein content of 38 grams, 25% for vitamin B1, and 15% for calcium. These findings highlight that steamed milkfish in soya sauce is a nutritious dish with high protein and low energy, making it a suitable and healthy food option, particularly for older adults.
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