Nutritional value, bacterial count and sensory attribute of little tuna (Euthynnus affinis) floss incorporated with banana blossom

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, an...

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Bibliographic Details

Main Authors:	Hartati Kartikaningsih, Yahya Yahya, Trihartita Yuniar, Abdul Aziz Jaziri, Wahidu Zzaman, Rovina Kobun, Nurul Huda
Format:	Article
Language:	en en
Published:	HACCP Consulting 2021
Subjects:	QL614-639.8 Fishes SB1-1110 Plant culture
Online Access:	https://eprints.ums.edu.my/id/eprint/32184/1/Nutritional%20value%2C%20bacterial%20count%20and%20sensory%20attribute%20of%20little%20tuna%20%28Euthynnus%20affinis%29%20floss%20incorporated%20with%20banana%20blossom_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32184/2/Nutritional%20value%2C%20bacterial%20count%20and%20sensory%20attribute%20of%20little%20tuna%20%28Euthynnus%20affinis%29%20floss%20incorporated%20with%20banana%20blossom.pdf https://eprints.ums.edu.my/id/eprint/32184/ https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1657/1918 https://doi.org/10.5219/1657
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