Warta IHP (Warta Industri Hasil Pertanian)
Vol 4, No 02 (1987)

The Effect of Acid Soaking and The Length of Sterilization on the Quality of Canned Shrimp)

Nuraini, Dhiah ( Balai Besar Industri Agro)
-, Novianis ( Balai Besar Industri Agro)
Sunarto, Paulus ( Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

A study on canning of shrimp has been conducted in order to decide the best processing stages. The effect of acid soaking of shrimp on the products has also been studied. Observation was done on pH, microbiology and acceptabitity test using 34 panelist. The result showed that 20 minutes of sterilization resulted in a sterile canned shrimp (total bacteria: 0-5 x 10^1 colony per g; coliform: 0 and anaerobic thermophilic bacteria: negative). The colour, taste and aroma of the product was acceptable, while the texture was not due to its softness. 

Copyrights © 1987




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...