Process development of dried salted sepat-Siam-I. Determination of the relationship between sensory assessment and chemical quality of dried salted sepat-Siam
1988
Pantip Suwansakornkul (Fisheries Technological Development Div., Bangkok (Thailand))
Fourteen samples of dried salted sepat-Siam (DSSS) were randomly selected from the production areas in Samuthprakarn and wholesale market at Tha-Tien, Bangkok. The sensory evaluation and chemical analyses: moisture content (mc), sodium chloride (NaCl) content, fat content and TBA-no were determined in order to set up a quality-standard of DSSS which will be used as criteria for salting and drying trials. It was apparent that the most acceptable DSSS contained 13.03+-0.91 % (dry basis) NaCl content and 39.4+-2.06 % mc.
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Эту запись предоставил Kasetsart University