The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp

The Effect Of Concentration And Type Of Soaking Solution (Phosphate And Non-Phosphate) On Physical-Sensory Quality Of Frozen Vannamei Shrimp

Frozen vaname shrimp is one of the leading export products from the Indonesian fishing industry sector. Soaking is an important step in the frozen shrimp processing chain to increase the yield and quality of the final product. This study aims to determine the effect of adding additives (STPP and Tur...

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Bibliographic Details
Main Authors: Annis Mulyani, Agung Dwi, Desiana Nuriza Putri, Noor Harini
Format: Article
Language:English
Published: Unived Press 2022-06-01
Series:Agritepa
Subjects:
physical-sensory properties
soaking
stpp
turbo
vannamei shrimp
Online Access:https://jurnal.unived.ac.id/index.php/agritepa/article/view/1851

Internet

https://jurnal.unived.ac.id/index.php/agritepa/article/view/1851

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