The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage :

The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology

This research aimed to establish the optimum concentration of sorbitol (1.32-4.68%), STPP (0.32-3.68%) and NaCl (1.32-4.68%) by response surface methodology and optimum soaking time of 15-60 min. The optimized condition for soaking was NaCl 1.32%, STPP 1.88% and sorbitol 4.68% for 30 minutes which g...

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Opis bibliograficzny
1. autor: Sarnes, Risa
Format: Książka
Język:Undetermined
Wydane: Cần Thơ Trường Đại học Cần Thơ 2019
Hasła przedmiotowe:
Fishery processing,Chế biến thủy sản
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
Opis
Streszczenie:This research aimed to establish the optimum concentration of sorbitol (1.32-4.68%), STPP (0.32-3.68%) and NaCl (1.32-4.68%) by response surface methodology and optimum soaking time of 15-60 min. The optimized condition for soaking was NaCl 1.32%, STPP 1.88% and sorbitol 4.68% for 30 minutes which give a significant effect (p<0.05) to the yield and impovement in the sensory of treated fillet.

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