Studies on the various processing methods of "pindang cue"
1986
Muljanah, I. | Irianto, H.E. | Nasran, S. | Poernomo, A. (Balai Penelitian Perikanan Laut, Jakarta (Indonesia))
In the efforts of standardization of processing method of "pindang cue", experiment on the varying method of processing was carried out. The variables in the study were gutting, salt quality and type of container. Statistical analysis showed that the processing method of pindang significantly affected the protein content. Ungutted fish cooked in "naya" (bamboo container) using good quality of salt had the best appearance score i.e. 4.17 (using 5 hedonic scale). The salt content, pH, TVB and TPC of the product were 2.44 percent, 6.46, 13.99 mg percent N and 2.48, and still had a good quality after a 2 day storage. Ungutted fish cooked in tin container had the lowest appearance score (3.83) and the highest TVB content at the second day of storage.
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