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Date Published: 10/10/2022
Online Published: 10/10/2022
Abstract Views: 34
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DOI: https://doi.org/10.52714/dthu.11.5.2022.983
Issue
Vol. 11 No. 5 (2022): Natural Sciences Issue (English)
Section
Natural Sciences Issue
How to Cite
Le, N. H. (2022). The effect of the mixing ratio of lean pork and lard, spices, and ripening time on the quality and sensory value of Pangasius Salami. Dong Thap University Journal of Science, 11(5), 75-84. https://doi.org/10.52714/dthu.11.5.2022.983

The effect of the mixing ratio of lean pork and lard, spices, and ripening time on the quality and sensory value of Pangasius Salami

Ngoc Hiep Le1,2,
1 Faculty of Agriculture and Natural Resources, An Giang University, Vietnam
2 Viet Nam National University Ho Chi Minh City, Vietnam

Main Article Content

Abstract

Effects of mixing ratio of lean pork and lard, spices, and ripening time on quality and sensory value of Pangasius Salami were studied. Pangasius Salami was researched and processed to produce a supremely nutritious product with high sensory value. Research results show that the mixing ratio between lean pork and lard compared to pangasius meat was 35% and 20%, respectively, the ratio of salt 2%, sugar 10%, and the ripening time of 7 days made the best quality, sensory-value product.

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Keywords

Lard, lean pork, Pangasius, ripening, Salami

References

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