Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos).

@article{Hwang2012EffectOS,
  title={Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos).},
  author={Chiu-Chu Hwang and Chia-Min Lin and Hsien-Feng Kung and Ya-Ling Huang and D F Hwang and Yi-Cheng Su and Y H Tsai},
  journal={Food chemistry},
  year={2012},
  volume={135 2},
  pages={839-44}
}
The effects of salt concentrations (0-15.0%) and drying methods on the quality of dried milkfish were studied. The results showed that the levels of aerobic plate counts, total coliform, water activity, moisture contents, total volatile basic nitrogen (TVBN) and thiobarbituric acid (TBA) of the dried milkfish samples prepared with the same drying method decreased with increased salt concentrations. The samples prepared with the cold-air drying method had better quality in term of lower TVBN and… CONTINUE READING

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