Indonesian Food and Nutrition Progress
Vol 10, No 1 (2003)

Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)

Hari Purnomo (Brawijaya University)
Sutarjo Surjoseputro (Widya Mandala Surabaya Catholic University)
Toni Mali (Widya Mandala Surabaya Catholic University)

Article Info

Publish Date
21 May 2014

Abstract

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 minimize this fishy' flavor, and avoid deterioration by decreasing the water activity. The best treatment was combination between 0.5% citric acid and 1.5% sodium chloride.

Copyrights © 2003




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Indonesian Food and Nutrition Progress
Website

Abbrev

ifnp

Publisher

Universitas Gadjah Mada

Subject

Agriculture, Biological Sciences & Forestry

Description

Indonesian Food and Nutrition Progress, is a primarily online, a peer-reviewed journal in food technology and nutrition. All papers should focus on the novelty of the research carried out. It is published by Indonesian Association of Food Technologists in collaboration with Faculty of Agricultural ...