The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish

• 主要な著者: Amanda Chu Yi Yau, Wolyna Pindi, Rovina Kobun, Sylvester Mantihal
• フォーマット: 論文
• 言語: English; English
• 出版事項: Faculty of Food Science and Nutrition, UMS 2024
• 主題: Food processing and manufacture; TX341-641 Nutrition. Foods and food supply
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/41142/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/41142/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/41142/; https://doi.org/10.51200/ijf.v1i2.5211

This study aimed to identify the best formulation of Dusun traditional fermented fish (Bosou) using sensory evaluation, specifically a 9-point hedonic test. Etlingera coccinea, at concentrations ranging from 0% to 8%, was incorporated into fermented fish samples. Results showed that the 2% Etlingera...