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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| Format: | Livre |
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Cần Thơ
Trường Đại học Cần Thơ
2019
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01270nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_232135 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.94 | ||
| 082 | |b S246 | ||
| 088 | |a 8540101 | ||
| 100 | |a Sarnes, Risa | ||
| 245 | 4 | |a The effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of pangasius fillets during cold storage : | |
| 245 | 0 | |b Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology | |
| 245 | 0 | |c Risa Sarnes ; Ly Nguyen Binh, Tong Thi Anh Ngoc (Supervisor) | |
| 260 | |a Cần Thơ | ||
| 260 | |b Trường Đại học Cần Thơ | ||
| 260 | |c 2019 | ||
| 520 | |a 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. | ||
| 650 | |a Fishery processing,Chế biến thủy sản | ||
| 910 | |b nthai | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||