01270nam a2200217Ia 4500 CTU_232135 210402s9999 xx 000 0 und d 664.94 S246 8540101 Sarnes, Risa 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 Risa Sarnes ; Ly Nguyen Binh, Tong Thi Anh Ngoc (Supervisor) Cần Thơ Trường Đại học Cần Thơ 2019 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. Fishery processing,Chế biến thủy sản nthai Trung tâm Học liệu Trường Đại học Cần Thơ