Unknown
In:
http://aquaticcommons.org/id/eprint/26016
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20827
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2018-10-11 09:39:25
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26016
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Samar State University
Publication Date:
2021-07-24
Description:
The process of smoking squid (Sepioteuthis lessoniana) locally known as “Bakag” was enhanced. Chilling and marinating of squid mantle before smoking was introduced to improve taste and texture. The acceptable product was determined through sensory evaluation using a 5 -point hedonic scale rating. Chemical and microbial properties were determined using the standard method of analysis. Smoked squid which was chilled before smoking and those flavoured with Sprite soda was the most acceptable. The microbiological test revealed levels within acceptable limits.
Keywords:
Fisheries
;
Bakag
;
Food processing
;
Tenderized through chilling
;
Value-added squid
;
Value adding
Repository Name:
AquaDocs
Type:
article
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
33-40
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