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What is Impact of Salt and Packaging on Shrimp Terasi Quality about?

This study analyzed the effect of salt content and packaging on the quality of rebon (Acetes sp.) shrimp paste. Researchers tested shrimp paste made with 5%, 10%, and 15% salt content packaged in banana leaves or aluminum foil. The best quality sample was made with 10% salt content packaged in banana leaves, scoring highest for organoleptic quality, protein content, and lowest E. coli contamination. In general, shrimp paste quality improved with increased salt content up to 10% but declined thereafter, and

Author

Dita Mega

Language

EN