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
Bài báo - Tạp chí
(2013) Trang: 520-524
Tạp chí: Food safety and food quality in Southeast Asia Challenges for the Next decade
Liên kết:

Sour fermented fish has been considered as one of the Mekong delta?s specialities due to the main characteristics of satisfactory taste and soft bone making the feeling of boneless fish when eating. In order to keep this know-how, the research aimed at studying the effect of wine, salt and sugar on the lactic acid fermentation process and quality of the product. The mixing, which was carried out before fermentation, was conducted with salt concentrations of 8, 10, 12% (w/w salt/fish); ethanol concentrations of 0, 3, 6, 9% (w/w wine/fish) and sugar concentrations of 13 and 15% (w/w sugar/fish). The data collected included content of lactic acid, bacteria counts and sensory values of sour fermented fish. As results, the growth of lactic acid bacteria (LAB) was affected by wine and salt concentrations. LAB played an important role in the fermentation process and significantly formulated the bone softness and fish texture. Ethanol concentrations of 0-3% and salt concentrations of 8-10% were appropriate parameters for LAB activity. Using sensory evaluation method, it was indicated that the mixture of 0-3% ethanol, 8-10% of salt and 13-15% of sugar produced the best sensory quality referring to taste, flavor and texture of fish, especially created bone softness of the finished product.

Các bài báo khác
(2013) Trang: 168-173
Tạp chí: The 5th International Conference on Fermentation Technology for Value Added Agricultural Products
Vol 49, No.1A (2011) Trang:
Tạp chí: Tạp chí Khoa học và Công nghệ
 

Crossref DOI of CTUJoS


BC thường niên 2018


Con số ấn tượng (VN | EN)


Bản tin ĐHCT


TCKH tiếng Việt


TCKH tiếng Anh

 
 
Vui lòng chờ...