PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES

PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES

White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerable economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on the water holding capacity (WHC) of frozen whit...

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Bibliographic Details
Main Authors: Azis Boing Sitanggang, Andrian Teguh, Adil Basuki Ahza
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2019-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
polyphosphate
sodium chloride
water holding capacity
frozen shrimp
white shrimp
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/20866

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/20866

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