Fermented Fish from Siamese Mud Carp by Local Knowledge: A Case Study of Ban Tha Kho, Khum Ngoen Subdistrict, Muang Yasothon District, Yasothon Province
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Abstract
This research was a participatory action research which studied about the recipe of fermented fish from Siamese mud carp using local knowledge. The samples of this study consisted of local wisdom representatives of the enterprise groups from Ban Tha Kho community and Ban Nong Bua community. The results of the research showed that 1) the most sensory recipe of fermented fish from Siamese mud carp that was accepted by the consumers was the recipe of Mrs. Banleng Yongyeon. 2) sensory acceptance by consumers can be stored in the refrigerator at 4-8 ºC for 4 weeks and the microbial quality was within Thai community product standard. (tcps 26/2557), which was safe for consumption. 3) The community gained the local knowledge of making fermented fish from Siamese mud carp with a unique formula of the community local wisdom, with a high level of satisfaction. Making fermented fish can be a supplementary career and generate extra income for household.
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