塩の濃度が乾燥塩のLabeobarbus種の近似組成,微生物負荷,および感覚特性に与える影響

Solomon Birie1,2, Minwyelet Mingist1, Mulugeta Kibret3

  • 1Department of Fisheries and Aquatic Sciences, College of Agriculture and Environmental Sciences Bahir Dar University Bahir Dar Ethiopia.

Food science & nutrition
|September 3, 2025
PubMed
まとめ

タナ湖のLabeobarbus spp.を保存するための最適な塩分濃度 決まっていた. 高い塩分レベル (20〜30%) は,望ましい感覚特性を維持しながら,水分と微生物の負荷を減らすことで魚の質を改善しました.

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