[The effect of spraying of 7 percent acetic acid on malonaldehyde formation of dried salted sardine during storage]
1990
Basmal, J. | Utomo, B.B.S. | Fawzya, Y.N.
An experiment to reduce rancidity of dried salted sardine by spraying 7 percent acetic acid has been conducted. The spraying was done two hours prior to drying completion. The dried fish was packed and stored for five weeks at a wholesaler. Observation on TBA value, as malonaldehyde, of the dried fish showed that TBA value of the fish sprayed with acid was lower than that of unsprayed one. Water content and water activity of the product, during storage, were in the range of 39.05-43.54 percent and 0.64-0.66, respectively.
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