Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)
This study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish. Salted fish samples were desalted using different temperatures (25°C, 40°C, 60°C, a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EcoScribe Publishers Company Limited
2025-04-01
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| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| Subjects: | |
| Online Access: | https://jfines.org/index.php/jfines/article/view/9 |
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