Investigating variables affecting the processing of instant dried - fish from tilapia (Oreochromis niloticus)
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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.
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