Determination of the optimum fermentation period of fish paste cubes
1999
Culasing, C.L. | Domingo, S.C. (Cagayan State Univ., Aparri, Cagayan (Philippines))
The study aimed to determine the differences on the quality in terms of color, aroma, and general acceptability of the product and the number of months of fermentation of the fish (hairtail) that will give quality fish paste cubes. Aside from the sensory evaluation, microbiological examination and chemical tests were also included. For bacterial examination, TPC was conducted while for the chemical test, only moisture and salt contents were analyzed. The study revealed that there was no significant difference on the color and general acceptability of the product. However, there is a significant difference on the odor/aroma of the samples (3 months, 4 months, 5 months, and 6 months fermentation period). Based on the Duncan's Multiple Range Test, sample 105 (5 months fermentation period) rank first followed by 104 (4 months fermentation) and the last were samples 106 and 103, respectively
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