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

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.