Research has been carried out on the effect of the cooking process on the nutrient
composition of Lais Fish (Cryptopterus sp.). The purpose of this study was to ascertain the …

Sayuti M, Salampessy RBS, Asriani, Nurbani SZ, Saidin. 2022. Chemical and hedonic
characteristics of smoked Katsuwonus pelamis (fufu fish) from Sorong, West Papua …

Asam amino merupakan suatu zat penyusun protein yang saling berikatan membentuk
ikatan peptida. Jumlah asam amino setelah pemasakan akan mempengaruhi sifat dan …

Penelitian ini bertujuan untuk mengetahui pengaruh teknik dan waktu penggorengan non
vakum dan vakum terhadap karakteristik organoleptik dan kimia tumpi-tumpi tuna (Thunnus …

In this work, the effect of processing stages including first soaking (FS), frying after first
soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai …

Bu çalışmada, Karadeniz'de Sinop kıyılarından avlanan hamsi balığı etinin esansiyel amino
asit (EAA) ve esansiyel olmayan amino asit (NEAA) profili, LC-MS/MS cihazıyla ve bu cihaza …

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard
development of off-flavors, and improve color stability. Synthetic antioxidants have been …

This research purpose was characterization of amino acids using HPLC at the edible head
skin as edible by-product of ongole crossbreed cattle (OCC). The materials were the male …

ABSTRAK Pertumbuhan Ikan Lele (Clarias gariepinus Burchell, 1822) dipengaruhi oleh
beberapa unsur nutrisi seperti protein dan lemak pada pakan. Maggot atau larva Black …

Muscle foods are inevitably subjected to various thermal processes that are meant to
improve their sensory quality and ensure safety for the consumers. Different thermal …