IMPACT OF PROCESSING AND FREEZING STORAGE CONDITIONS ON SOME PHYSICOCHEMICAL AND BIOLOGICAL PROPERTIES OF TRA FISH BALLS (Pangasius hypophthalmus).
The present study attempts to investigate the effects of time and temperature during blanching on the changes in physicochemical properties such as texture, brightness, and total bacterial count (TBC). The content of protein, fat, moisture, and pH of input materials (Tra fish) after the processing s...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kementerian Kelautan dan Perikanan
2023-05-01
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| Series: | Squalen |
| Subjects: | |
| Online Access: | http://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/739 |