Ảnh hưởng của công đoạn rửa đến chất lượng cảm quan sản phẩm cá bè vẫu (<i>Caranx ignobilis</i>) một nắng

Abstract

This research aimed to develop innovative semi-dried gigantic kingfish products with enhanced nutritional and sensory characteristics. The research specifically examined the impact of washing procedures with salt water, alcohol, and sorbitol solutions on the sensory attributes of the final product. Significant differences in sensory quality were observed, with optimal results obtained from washes using 3% salt water for 60 minutes, 20% alcohol for 12 minutes, and 1.5% sorbitol for 50 minutes..

Keywords: gigantic kingfish, semi-dried, washing, salt water, alcohol, sorbitol.