Figure 4. Values comparison of muscle tissue and entire body in small- (a), medium- (b), and big-sized (c) Herklotsichthys quadrimaculatus after 6 months frozen storage. *values in the same group marked with star (*) are significantly different(n=3; p<0.05)


Quality Changes after Oven-drying and Frozen Storage of Bluestripe Herring (Herklotsichthys quadrimaculatus)

Wen Chieh Sung, Mindia Haryono

Journal of Food and Nutrition Research. 2017, 5(12), 935-940 doi:10.12691/jfnr-5-12-9