Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)

ABSTRACTS Tuna (Thunus albacares) is usually processed as __canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride...

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Main Author:	Perpustakaan UGM, i-lib
Format:	Article NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 2003
Subjects:	Jurnal i-lib UGM
Online Access:	https://repository.ugm.ac.id/18419/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1206
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Institution:	Universitas Gadjah Mada

id	id-ugm-repo.18419
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spelling	id-ugm-repo.184192014-06-18T00:31:01Z https://repository.ugm.ac.id/18419/ Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima) Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRACTS Tuna (Thunus albacares) is usually processed as __canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride can minimize this fishy' flavor, and avoid deterioration by decreasing the water activity. The best treatment was combination between 0.5% citric acid and 1.5% sodium chloride. Keywords : shredded tuna, trimetylamine (TMA), trimeolamineoxide (TMA [Yogyakarta] : Universitas Gadjah Mada 2003 Article NonPeerReviewed Perpustakaan UGM, i-lib (2003) Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima). Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1206
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
description	ABSTRACTS Tuna (Thunus albacares) is usually processed as __canned products and in other forms such as shredded (abon) tuna which is produced in home industries. 'Fishy' flavour of shredded tuna is the main problem, due to the trimethylamine (TMA) formation. Citric acid and sodium chloride can minimize this fishy' flavor, and avoid deterioration by decreasing the water activity. The best treatment was combination between 0.5% citric acid and 1.5% sodium chloride. Keywords : shredded tuna, trimetylamine (TMA), trimeolamineoxide (TMA
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	Perpustakaan UGM, i-lib
title	Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
title_short	Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
title_full	Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
title_fullStr	Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
title_full_unstemmed	Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)
title_sort	study on the effect of citric acid and sodium chloride on shredded tuna (thunus albacares) meat (abon lima)
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	2003
url	https://repository.ugm.ac.id/18419/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1206
_version_	1681217266228658176

Study on the Effect of Citric Acid and Sodium Chloride on Shredded Tuna (Thunus albacares) Meat (Abon lima)

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