Jurnal Perikanan dan Kelautan
Vol 15, No 01 (2010)

THE EFFECTS OF DIFFERENT PROCESSING METHOD TOWARD QUALITY OF SHRIMP (Acetes erythraeus) SAUSAGE

Wau, Edwinar R (Unknown)
Suparmi, Suparmi (Unknown)
Desmelati, Desmelati (Unknown)

Article Info

Publish Date
19 Nov 2012

Abstract

This research was conducted in June-July of 2010 and aimed to find out thebest quality shrimp sausage that were treated differently (boiling and roasting).Parameters of measured were organoleptic test, proximate analysis and TPC analysis.Results shown that the roasting sausage provided the best visual characteristics,good taste, compact texture, typical grilled sausage aroma, lower water content,higher protein content and has the lowest total bacteria colonies. The grilled sausagecan be kept up to 20 days in refrigerator (50 C).

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Journal Info
Jurnal Perikanan dan Kelautan
Website

Abbrev

JPK

Publisher

Universitas Riau

Subject

Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences

Description

Journal of Fisheries and Marine was published by the Faculty of Fisheries and Marine of the Universitas Riau in 2007. The scope of the research included: Aquaculture, fisheries socioeconomic, fisheries technology, management of aquatic resources, utilization of fisheries and marine ...