Tables index

From

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
  • Table 1. Proximate composition of entire frozen Herklotsichthys quadrimaculatus body prepared as fishmeal in different size fish
  • Table 2. Proximate composition of frozen Herklotsichthys quadrimaculatus muscle tissue in different size fish
  • Table 3. Calcium content of dried small, medium, and large Herklotsichthys quadrimaculatus
  • Table 4. pH changes of different entire Herklotsichthys quadrimaculatus body during -20°C storage
  • Table 5. Values comparison between small Herklotsichthys quadrimaculatus dried in 60°C, 80°C, dun-dried and frozen for 1 week fish prepared as freshmeal
  • Table 6. Hedonic sensory properties of small Herklotsichthys quadrimaculatus dried with oven and under sun