Đăng nhập
 
Tìm kiếm nâng cao
 
Tên bài báo
Tác giả
Năm xuất bản
Tóm tắt
Lĩnh vực
Phân loại
Số tạp chí
 

Bản tin định kỳ
Báo cáo thường niên
Tạp chí khoa học ĐHCT
Tạp chí tiếng anh ĐHCT
Tạp chí trong nước
Tạp chí quốc tế
Kỷ yếu HN trong nước
Kỷ yếu HN quốc tế
Book chapter
Kỷ yếu hội nghị quốc tế 2015
Số tạp chí (2015) Trang: 55
Tạp chí: Aquatic products processing cleaner production chain for healthier food
Liên kết:

This study was conducted with the objective to enhance product quality as well as diversify smoking products. The smoked spiced process had the following steps: the frozen capelin (Mallotus villosus) were thawed, rinsed, and dried; then soaked in spices composition. Hot smoking was carried out, with smoke producing from jack. Smoking capelin process were divided into three stages: (i) a preliminary drying period at 80oC for 30 minutes, (ii) a smoking period at 85oC, (iii) a final cooking period at 80oC for 60 minutes. After smoking, hot smoked capelin were allowed to cool and put into vacuum packs at room temperature.

Based on the above process, the study assessed the optimal ratio of salt (4%, 6%, 8%) and sugar (6%, 8%, 10%), the soaking time in spices (30, 45, 60 minutes), the smoking time (60, 75, 90 minutes) and the storage time (0, 7, 14 days). Results showed that the best performance of spiced capelin was found under spices composition of 6% salt, 10% sugar in combination with 60 minutes soaking and ratio of capelin to spices solution was 1:1 (w:v). Moreover, smoking spiced capelin at 85oC for 75 minutes improved sensory quality, with 53.29% of water content. Smoked spiced Capelin could be stored for 14 days under cooling condition (5oC) and total bacteria count (15.1*102 cfu/g).

Các bài báo khác
Số tạp chí (2015) Trang: 12
Tạp chí: The 9th DEPISA INTERNATIONAL CONFERENCE Developing Professionalism through Investigating Practice 24th – 25th June 2015 Faculty of Humanities and Social Sciences Nakhon Pathom Rajabhat University, Thailand
Số tạp chí (2015) Trang: 159
Tạp chí: Proceedings of The 6th International Conference on Fermentation Technology for Value Added Agricultural Products. Khon Kaen, Thailand. July 29-31, 2015
Số tạp chí (2015) Trang: 125
Tạp chí: Proceedings of The 6th International Conference on Fermentation Technology for Value Added Agricultural Products. Khon Kaen, Thailand. July 29-31, 2015
Số tạp chí (2015) Trang: 56
Tạp chí: Aquatic products processing cleaner production chain for Healthier Food
Số tạp chí (2015) Trang: 4
Tạp chí: International Workshop on Some Selected Problems in Optimization and Control Theory, Vietnam Institute for Advanced Study in Mathematics, 7th Floor, Ta Quang Buu Library, 1 Dai Co Viet, Hanoi, February 4-7, 2015
Số tạp chí (2015) Trang: 20
Tạp chí: Asia Biomedical Research 2015
Số tạp chí (2015) Trang: 31
Tạp chí: AQUATIC PRODUCTS PROCESSING: Cleaner Production Chain for Healthier Food
Số tạp chí (2015) Trang: 73
Tạp chí: Marine Biotechnology and Environment
Số tạp chí (2015) Trang: 75
Tạp chí: Marine biotechnology and environment
Số tạp chí (2015) Trang: 72
Tạp chí: Marine Biotechnology and Environment
Số tạp chí (2015) Trang:
Tạp chí: International conference on Marine biotechnology and environment, at Nha Trang University, 13-14 June, 2015
Số tạp chí (2015) Trang:
Tạp chí: the 7th engaging with Vietnam Conference and the 1st Vietnam-US higher education Forum


Vietnamese | English






 
 
Vui lòng chờ...