Effects of some factors on the sensory quality of pickled (Caranx ignobilis (Forsskål, 1775))
Keywords:
Caranx ignobilis, fermentation, sensory
Abstract
Pickled Caranx ignobilis is a new product in the traditional pickled fish product in Vietnam. The quality of product depends greatly on the fermentation process. This study aimed to evaluate the effects of fermentation time and additional spices on the quality of pickled products. Results showed that the highest sensory quality of the product in the condition of 26% sugar, 10% salt, 10% garlic and 3% galangal, and fermentation time of 14 days.
điểm /
đánh giá
Published
2024-06-30
Section
Bài viết