Nghiên cứu ảnh hưởng của một số yếu tố đến chất lượng cảm quan sản phẩm cá bè vẫu (<i>Caranx ignobilis</i> (Forsskål, 1775)) muối chua

Abstract

Pickled Caranx ignobilis is a new product in the traditional pickled fish product in Vietnam. The quality of product depends greatly on the fermentation process. This study aimed to evaluate the effects of fermentation time and additional spices on the quality of pickled products. Results showed that the highest sensory quality of the product in the condition of 26% sugar, 10% salt, 10% garlic and 3% galangal, and fermentation time of 14 days.

Keywords: Caranx ignobilis, fermentation, sensory