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Ngày xuất bản: 10/10/2022
Ngày xuất bản Online: 10/10/2022
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DOI: https://doi.org/10.52714/dthu.11.5.2022.983
Số xuất bản
Tập 11 Số 5 (2022): Chuyên san Khoa học Tự nhiên (Tiếng Anh)
Chuyên mục
Khoa học Tự nhiên (Tiếng Anh)
Trích dẫn bài báo
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. Tạp chí Khoa học Đại học Đồng Tháp, 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

Le Ngoc Hiep1,2,
1 Faculty of Agriculture and Natural Resources, An Giang University, Vietnam
2 Viet Nam National University Ho Chi Minh City, Vietnam

Nội dung chính của bài viết

Tóm tắt

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.

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Creative Commons License

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

Từ khóa

Lard, lean pork, Pangasius, ripening, Salami

Tài liệu tham khảo

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