http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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 give a significant effect (p<0.05) to the yield and impovement in the sensory of treated fillet.
Risa Sarnes ; Ly Nguyen Binh, Tong Thi Anh Ngoc (Supervisor)
Fishery processing,Chế biến thủy sản