Jurnal Ilmiah Tindalung
Vol 1 No 2 (2015): Jurnal Ilmiah Tindalung

Efek Konsentrasi Logam Cu dalam Larutan Brine terhadap Pembentukan Warna Hijau pada Daging Tuna

Frans Gruber Ijong (Universitas Sam Ratulangi)
Stevy Imelda M. Wodi (Politeknik Negeri Nusa Utara)

Article Info

Publish Date
01 Nov 2015

Abstract

The effect of Cu-brine on the formation of green color on tuna meat canned was studied using AAS method. The result shows that of heating by sterilization process tends supported formation of bluegreeness color of tuna meat. Therefore, the more high Cu content in brine gave significant effect on the formation of blue-greeness color on tuna meat canned should be considered

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Journal Info
Jurnal Ilmiah Tindalung
Website

Abbrev

jit

Publisher

Politeknik Negeri Nusa Utara

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Ilmiah Tindalung merupakan terbitan berkala dari hasil penelitian yang diangkat pada bidang Maritime, Fishing and Processing, ...