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- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 411 - 411 (1page)
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The objective of this study was to develop high-quality products of salted semi-dried mullet (SSDM) using the natural salt and Salicornia herbacea L (SAL). The quality changes including physicochemical, nutritional, and hygiene characteristics in the fresh mullet (FM) and processed SSDM groups were analyzed. The SSDM-SAL group has approximately 68.03% of moisture, 2.32% ash, 25.68% crude protein, and 0.78% crude fat content. The salinity was significantly increased particularly in the SSDM group than SSDM-SAL, concurrently, water acidity (Aw) was decreased significantly in the SSD ... 전체 초록 보기
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