Influence of rice and salt on the rate of rice-fish fermentation
1990
Apilado, R.B.J. | Mabesa, R.C. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
The influence of rice and salt on the rate of rice-fish fermentation was investigated. Rice was varied from 200-400% based on the weight of the fish, while salt used ranged from 2 to 6% based on the weight of the total blend. Microbiological counts, pH, and total titratable acidity were monitored daily from 0 to 7 days. Results revealed that rice could be increased up to 400% based on the weight of the fish. Likewise, salt was best used at a rate of 3% based on the weight of the blend.
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