Investigating variables affecting the processing of instant dried - fish from tilapia (Oreochromis niloticus)
Main Article Content
Abstract
This research was conducted to diversify products from tilapia (Oreochromis niloticus). The experiments were arranged at the stages of salting, seasoning, pre-drying and drying, subject to the instant dried-fish processing. Results showed that salting for 1 hour with salt content of 4% helps make the product more solid and with better taste. For better sensory value, raw fish should be pre-dried for 4 hours at a temperature of 60oC. Moreover, drying at 80oC to 20% moisture content will help yield products of high nutrition and sensory values of color, smell, taste and structure.
Article Details
![Creative Commons License](http://i.creativecommons.org/l/by-nc/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Most read articles by the same author(s)
- Thi Thanh Dao Vu, Investgating pigment extraction and storage abilities from red fruit dragon peels , Dong Thap University Journal of Science: No. 27 (2017): Part B - Natural Sciences
- Kim Quyen Diep, Thi Thanh Dao Vu, Effects of momordica cochinchinensis nectar, saccharose sugar, gelatin, and heat treatment on the quality of gel candy processed from fruit of borassus flabellifer and momordica cochinchinensis , Dong Thap University Journal of Science: No. 41 (2019): Part B - Natural Sciences