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Effect of oyster meat on sensory evaluation of Nam-prik phao

(Thai fried chili paste)
Roungdao Klinjapo1 , Pornpong Sutthirak 2 , and Orasa Kanlit 1
1
Faculty of Biotechnology, Assumption University
Ramkamheang 24 Rd., Hua Mak, Bangkok,10240, Thailand

2 Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, 84000 Thailand

Abstract
Nam-prik phao or Thai fried chili paste is a well known Thai food. Oyster, a well-
known economical marine fish of Suratthani province, was added into Nam-prik phao to
develop a unique product. Basic formula of Nam-prik phao consists of dried cayenne
pepper, garlic, shallot, jaggery, ripe tamarind, salt, water, and vegetable oil. Oysters
were blanched for 2 min and cut into small pieces before used. From basic formula
with 10% oyster addition evaluation, dried cayenne pepper, jaggery, and ripe tamarind
were further adjusted using the mixture design technique. Sensory evaluation showed
the suitable ratio of dried cayenne pepper, ripe tamarind, and jiggery were 1.5%, 3.1%,
and 26.1%, respectively. The sourness was further adjusted by adding 1, 2, 3, and 4%
ripe tamarind. The 1% ripe tamarind showed the best results. Scores for color,
spiciness, sweetness, sourness, oyster flavor, chili paste flavor, texture, and overall
were 7.9±0.7, 7.1±1.3, 7.2±1.3, 6.4±1.8, 7.5±1.0, 7.0±1.1, 7.4±0.8, and 7.4±0.9,
respectively. Oyster Nam-prik phao was further developed by adding oyster at various
concentrations (30, 40, and 50%) and the results showed that the preferred oyster
addition was 40% with roughly chopped oysters. Therefore, the formula of oyster Nam-
prik phao consisted of roughly chopped oysters 40%, dried cayenne pepper 1%, jaggery
17.8%, ripe tamarind 0.6%, shallot 7.4%, garlic 4.9%, salt 1.3%, water 12.3% and
vegetable oil 14.7%.

Keywords: oyster, chili-paste, sensory, product development

(Allium sativum), tamarind paste (Tamarindus

Introduction
Chili paste or Nam prik is a popular food
of Thai people. There are many types of
popular chili paste sold in the market such as
chili shrimp paste (Nam prik kapi), red hot
chili dip (Nam prik ta dang), or Thai fried chili
paste (Nam prik phao) (Sobhi et al., 2012;
Rotsatchakul et al., 2007; Kettawan et al.,
2012). Nam prik phao is almost always
referred to as roasted chili paste or chili paste
in oil (Rotsatchakul et al., 2007). Nam prik
phao is jam-like and sweet in flavor. Chilies,
garlic, and shallots form the bulk of this semi-
sticky paste along with dried shrimp and
shrimp paste. Nam prik phao not only contains
dried chili pepper (Capsicum annuum) but also
shallot (Allium ascalonicum Linn.), garlic
indica), and jaggery or unrefined palm sugar
(Lianjumroon V, 2009 – in Thai).
Oyster is one of the delicious, nutritious
seafoods consumed worldwide and may be the
most expensive bivalve mollusks (Thupila et
al. 2011; Bunruk et al., 2013). In Thailand,
three commercially valuable species of oysters
are the large, black scar (Crassostrea iredalei),
white scar (C. belcheri), and the smaller rock
oyster (Saccostrea cucullata) (Thupila et al.
2011; Klinbunga et al., 2005; Brohmanonda et
al., 1988). The culture of white scar oyster has
the highest benefit and is often eaten raw or
lightly cooked (Thupila et al. 2011; Bunruk et
al., 2013), thus oyster has direct implications
for disease transmission from natural or
polluted water (Thupila et al. 2011). In

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addition, oyster is a perishable product
therefore qualities and economic losses are
normally found and necessary to have a proper
manage (Bunruk et al., 2013). Nowadays,
oyster sauce is the only pasteurized oyster
product available in the market (Chuapoehuk et
al., 1992). To develop a new oyster product,
Nam prik phao was added to oyster meat and
studied the effect of oyster meat on the sensory
evaluation in term of taste, flavor, and spread
ability.
Materials and Methods
A. Formulate the Oyster Nam-prik phao
Raw white scar oysters (C. belcheri) were
washed and then boiled for 2 minutes. After
cooling, they were cut into small pieces. To
make Nam-prik phao, small pieces of shallot,
garlic, and peel of dried cayenne pepper were
roasted on mild heat for a few minutes.
Tamarind paste pulp was separated from the
seeds and ground with the roasted ingredients
including salt. Ground ingredients, oyster
meat, and jagerry were fried with vegetable oil
as water was added slowly. Oyster Nam-prik
phao was heated and stirred until become thick
paste. Sensory evaluation was done by 40
panelists using Just About Right (JAR) test.
Table 1. Basic Formula of Oyster Nam-prik phao
Ingredients
Dried cayenne pepper
Shallot
Garlic
Salt
Jaggery
Tamarind paste
Vegetable oil
Water
Oyster
Source: (Lianjumroon V, 2009 – in Thai)
B. Formulate the appropriate formula of
Oyster Nam-prik phao
Three dried ingredients, tamarind paste,
jaggery, and dried cayenne pepper were
adjusted using the mixture design technique.
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Sensory evaluation was done by 40 panelists
using 9-point hedonic scale.
C. Formulate the Oyster Nam-prik phao by
varying the oyster meat
Oyster Nam-prik phao was prepared using
the selected formula from the previous step.
Oyster meat was prepared and cut into small
pieces before added at 30, 40, and 50 %.
Sensory evaluation was done by 40 panelists
using preference test.
D. Study the consumer preference of
spreadability of Oyster Nam-prik phao
Oyster meat was prepared and cut into small
pieces approximately 0.5 cm and finely
chopped. Both oyster meats were separately
prepare Oyster Nam-prik phao using the
selected formula from the previous study.
Consumer preference was done by 40 panelists
using preference test.
E. Experimental design and data analysis
Completely Randomized Design (CRD) and
the mixture design technique were set for
experimental design. Data were collected and
analyzed using Analysis of Variance
(ANOVA) and Tukey were used to describe the
significance of each experiment. Each value
was an average from three separate
Amount (%)
experiments.
5.4
10.8
7.2 Results and Discussion
1.8
21.6
Raw oysters were prepared by washing,
3.6
cooking, and draining for 2 minutes before
18.0
cutting into small pieces because cooked oyster
21.6
was easier prepared and controlled size than
10.0
raw oyster. Roasted shallot, garlic, and peel of
cayenne pepper generated the desirable flavor
for the product. Ripe tamarind was separated
from the pulp before ground with other
ingredients. All ingredients were heated in
vegetable oil until it turned to thick paste.
Oyster Nam-prik phao was prepared and
evaluated for color, spiciness, sweetness,
sourness, oyster flavor, chili paste flavor,
texture, and overall appearance by JAR test.
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The highest scores of color, chili paste chili paste flavor and overall appearance. Even
flavor, texture, and overall appearance were though, the second formula did not showed all
located in the just right proportion that are of the highest scores for all attributes but it was
85.0, 40.0, 72.5, and 65.0%, respectively. For selected for further step because the score in
others attributes, score of spiciness, sourness, each attributes did not significantly different in
and chili paste flavor implied that the all formulas. The second formula consisted of
proportion of dried cayenne pepper and dried cayenne pepper 1.4%, jaggery 26.1%,
tamarind paste should be decreased. The score tamarind paste 3.1%, shallot 10.8%, garlic
of sweetness and oyster flavor showed that the 7.2%, salt 1.8%, vegetable oil 18%, and water
proportion of jiggery should be increased and 21.6%.
10% oyster meat adding into Oyster Nam-prik
phao was too low to detect the oyster flavor. Table 3. Sensory evaluation of different four formulas
Therefore, sweetness (jiggery), sourness Attributes
Formula
(tamarind paste), and spiciness (cayenne I II III IV
Color a a c b
pepper) were adjusted by using mixture design 7.2±0.9 7.3±1.0 3.6±2.1 6.8±1.4
Spiciness ab a b ab
technique. This technique was used to 6.4±1.4 6.6±1.3 6.1±1.5 6.3±1.5
maximize the sensory acceptability through Sweetness * 6.5±1.3 6.4±1.2 6.4±1.4 6.5±1.5
Sourness * 5.9±1.6 5.8±1.8 5.6±2.1 6.1±1.8
optimization of dependent variables. The Oyster flavor * 6.8±1.1 6.5±1.0 6.4±1.4 6.5±1.3
minimum and maximum ranges of all 3 Chili paste
parameters are given to construct a mixture 6.5±1.1 6.5±1.3 6.3±1.2 6.4±1.4
flavor *
design. Our formulae derived from mixture Texture * 6.8±0.9 6.9±1.1 6.5±1.2 6.7±1.4
design technique showed in table 2. Overall * 6.8±0.9 6.8±0.9 6.7±1.3 6.5±1.2
Note: * there are no significantly different among all parameters
Table 2. Formula of Oyster Nam-prik pao from mixture
design
The second formula was prepared and
Ingredients (%)
Formula (%) evaluated in a JAR test. The results showed
I II III IV that the sourness had lower score than other
Dried cayenne pepper 3.0 1.4 4.6 4.6
attributes including the comments said the
Jaggery 26.1 26.1 24.2 22.9
products were too sour. Therefore, the
Tamarind paste 1.5 3.1 1.8 3.1
sourness was formulated by varying amount of
Shallot 10.8
Garlic 7.2
tamarind paste to 1, 2, 3, and 4% (by weight).
Salt 1.8 Table 4. Sensory evaluation of Oyster Nam-prik phao
Vegetable oil 18.0 with various tamarind paste contents
Water 21.6
Tamarind paste
Attributes
1% 2% 3% 4%
Even all dry ingredients were varied at the Color 7.9±0.7
a
7.8±0.8
a
7.1±1.1
b
7.4±1.4
b

different ratios but the total percentage of all Spiciness 7.1±1.3

ab
7.4±1.1
a
6.9±1.4
b
7.0±1.3
ab

was 30.6% while other ingredients that are Sweetness * 7.2±1.3 6.8±1.1 7.1±1.2 7.1±1.3
shallot, garlic, salt, vegetable oil, and water Sourness * 6.4±1.8 6.6±1.6 6.5±1.4 6.8±1.5
a b b ab
were 10.8, 7.2, 1.8, 18.0, and 21.6, Oyster flavor 7.5±1.0 7.1±0.8 7.0±1.1 7.3±1.2
Chili paste
respectively. The cooked oysters were added flavor *
7.0±1.1 7.2±1.1 7.2±1.1 7.2±1.3
50% (by weight) into all formula to increase Texture * 7.4±0.8 7.4±0.9 7.1±1.0 7.2±1.2
the oyster flavor. Sensory evaluation by Overall * 7.4±0.9 7.5±0.8 7.2±1.4 7.5±1.2
9-point hedonic scale showed in table 3. Note: * there are no significantly differences among all parameters
As the results, sensory evaluation showed the
best scores of color, spiciness, and texture for As the results of sensory evaluation, the
the second formula as 7.3±1.0, 6.6±1.3, and highest score for color, spiciness, sweetness,
6.9±1.1, respectively. The best score of oyster sourness, oyster flavor, chili paste flavor,
flavor was showed in formula I at 6.8±1.1 texture, and overall were 7.9±0.7, 7.4±1.1,
while the highest scores equal in formula I and 7.2±1.3, 6.8±1.5, 7.5±1.0, 7.2±1.1, 7.4±0.8,
IV for the sweetness and formula I and II for and 7.5±0.8, respectively. The highest score

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for color, spiciness, and oyster flavor showed
significantly different scores in the proportion
of tamarind paste at 1, 2, and 1%, respectively,
while other attributes showed no significantly
differences among each percentage. Therefore,
the 1% of tamarind paste was selected for the
further experiment according to less amount of
raw material implying the lower cost for the
production of Oyster Nam-prik phao.
Thus, the adjusted formula of Oyster Nam-
prik phao consisted of dried cayenne pepper
1.7%, jiggery 29.7%, tamarind paste 1.0 %,
shallot 12.3 %, garlic 8.2%, salt 2.0%,
vegetable oil 24.6%, and water 20.5%.
The selected formula of Oyster Nam-prik
phao was prepared and increased oyster meat to
enhance oyster flavor and taste. Oyster meat
was prepared and added into Oyster Nam-phrik
pao at 30, 40, and 50%. Sensory evaluation
was done by asking panelists to choose the
most preferred samples. As the results,
panelists preferred Oyster Nam-prik phao
adding 40% oyster meat at 46.7% following
was adding oyster meat at 50% and 30% as
36.7% and 16.6%, respectively (as shown in
table 4).
Table 5. Preference percentage of Oyster Nam-prik phao
adding various amount of oyster meat
Oyster meat (%) Preference (%)
30
40
50
Therefore, the formula of Oyster Nam-prik
phao consisted of roughly chopped oyster 40%,
dried cayenne pepper 1%, jaggery 17.8%,
tamarind paste 0.6%, shallot 7.4%, garlic 4.9%,
salt 1.3%, water 12.3% and vegetable oil
14.7%.
The spreadability of coarse Oyster Nam-prik
phao and fine Oyster Nam-prik phao was
compared panelists preferred roughly chopped
oyster meat (67.5%) higher than finely chopped
oyster meat (32.5%). The finely chopped
oyster showed more spreadability and also
showed stronger oyster flavor than roughly
chopped. However, the preference percentage
for roughly chopped oyster meat was higher
than finely chopped. One reason from panelist
comments was the rough oyster meat provided
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more texture and, therefore, increased
chewiness.
Conclusion
The ingredients of Oyster Nam-prik phao
were boiled oyster 40%, dried cayenne pepper
1%, jaggery 17.8%, tamarind paste 0.6%,
shallot 7.4%, garlic 4.9%, salt 1.3%, water
12.3% and vegetable oil 14.7%. Roughly
chopped oyster meat was preferred according
to good texture and increased chewiness.
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