盐浓度和腌制时间对盐渍鲶鱼的影响

A. Lestari, Mila Karmelia, Yuli Asnita, Halimatus Sakdiah, Syafia Eka Putri, N. Syamsi, E. Márta
{"title":"盐浓度和腌制时间对盐渍鲶鱼的影响","authors":"A. Lestari, Mila Karmelia, Yuli Asnita, Halimatus Sakdiah, Syafia Eka Putri, N. Syamsi, E. Márta","doi":"10.23887/ijnse.v6i2.41717","DOIUrl":null,"url":null,"abstract":"The community's processing of dried salted fish is still traditional, so the use of concentration and duration of salting differs based on the individual. The consumer acceptance or preference level for this dried salted catfish must be considered. This study aimed to analyze the effect of salt on drying fish in the sun to test the resistance and quality of fish. There were two combined treatment factors: salt concentration (15%, 25%, 35%) and salting time (5 hours, 7 hours, and 9 hours). The hedonic test was carried out using the Kruskal-Wallis method and SPSS 16 to see the texture, appearance, and aroma scores. It was continued with Duncan's further test if it was significantly different. To see the best products use the Bayes method. The results showed that the best product for processing dried salted catfish was the 15% salt concentration treatment and 7 hours of salting time, which obtained an organoleptic score of 7 with quality specifications for appearance intact, clean, slightly dull, taste quality very good, species-specific, without additional taste. , the quality of the texture is not too hard and not brittle.","PeriodicalId":181108,"journal":{"name":"International Journal of Natural Science and Engineering","volume":"8 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)\",\"authors\":\"A. Lestari, Mila Karmelia, Yuli Asnita, Halimatus Sakdiah, Syafia Eka Putri, N. Syamsi, E. Márta\",\"doi\":\"10.23887/ijnse.v6i2.41717\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The community's processing of dried salted fish is still traditional, so the use of concentration and duration of salting differs based on the individual. The consumer acceptance or preference level for this dried salted catfish must be considered. This study aimed to analyze the effect of salt on drying fish in the sun to test the resistance and quality of fish. There were two combined treatment factors: salt concentration (15%, 25%, 35%) and salting time (5 hours, 7 hours, and 9 hours). The hedonic test was carried out using the Kruskal-Wallis method and SPSS 16 to see the texture, appearance, and aroma scores. It was continued with Duncan's further test if it was significantly different. To see the best products use the Bayes method. The results showed that the best product for processing dried salted catfish was the 15% salt concentration treatment and 7 hours of salting time, which obtained an organoleptic score of 7 with quality specifications for appearance intact, clean, slightly dull, taste quality very good, species-specific, without additional taste. , the quality of the texture is not too hard and not brittle.\",\"PeriodicalId\":181108,\"journal\":{\"name\":\"International Journal of Natural Science and Engineering\",\"volume\":\"8 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-10-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Natural Science and Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23887/ijnse.v6i2.41717\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Natural Science and Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23887/ijnse.v6i2.41717","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

社区对咸鱼干的加工仍然是传统的,因此使用盐的浓度和持续时间因人而异。必须考虑消费者对这种盐干鲶鱼的接受程度或偏好程度。本研究旨在分析盐对晒鱼的影响,以测试鱼的抗性和品质。采用盐浓度(15%、25%、35%)和腌制时间(5小时、7小时、9小时)两种联合处理因素。采用Kruskal-Wallis方法和SPSS 16进行享乐测试,查看质地、外观和香气评分。如果有明显的不同,邓肯会继续做进一步的测试。为了看到最好的产品,使用贝叶斯方法。结果表明,腌制鲶鱼干的最佳产品为盐浓度为15%,腌制时间为7小时,其感官评分为7分,质量指标为外观完好、干净、略显沉闷、口感质量很好、品种特有、无额外味道。质地不太硬,不脆。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Salt Concentration and Salting Time on Salting Catfish (Clarias gariepinus)
The community's processing of dried salted fish is still traditional, so the use of concentration and duration of salting differs based on the individual. The consumer acceptance or preference level for this dried salted catfish must be considered. This study aimed to analyze the effect of salt on drying fish in the sun to test the resistance and quality of fish. There were two combined treatment factors: salt concentration (15%, 25%, 35%) and salting time (5 hours, 7 hours, and 9 hours). The hedonic test was carried out using the Kruskal-Wallis method and SPSS 16 to see the texture, appearance, and aroma scores. It was continued with Duncan's further test if it was significantly different. To see the best products use the Bayes method. The results showed that the best product for processing dried salted catfish was the 15% salt concentration treatment and 7 hours of salting time, which obtained an organoleptic score of 7 with quality specifications for appearance intact, clean, slightly dull, taste quality very good, species-specific, without additional taste. , the quality of the texture is not too hard and not brittle.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信