Dehydration of boiled anchovies
1999
Culasing, C.L. | Molina, L.P. (Cagayan State Univ., Aparri, Cagayan (Philippines))
Anchovy (Stolephorus sp.), locally known as "annuraw", was used in this study. The study aimed to determine the optimum boiling time for fresh anchovies prior to drying, determine the sensory, chemical and microbial properties of boiled and dried anchovies, and established its drying time, storage life and consumers acceptability. The study consisted of four phases. Phase 1 was the determination of the optimum boiling time for fresh achovies prior to drying. Phase 2 dealt on the determination of drying time curve for boiled-dried anchovies. Phase 3 was only storage studies and Phase 4 was on the consumers' acceptability survey. Boiled-dried anchovies had moisture ranging from 1.5-12.5% for naturally dried anchovies and 6.5% for the artificially dried anchovies
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Эту запись предоставил University of the Philippines at Los Baños