Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
Tuna (Thunus albacares) is usually processed as canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride can minimiz...
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| Główni autorzy: | , , |
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| Format: | EJournal Article |
| Wydane: |
Indonesian Association of Food Technologists,
2014-05-21.
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