Konsentrasi Logam Cu Dalam Larutan Brine Terhadap Pembentukan Warna Hijau Pada Daging Tuna  

Oleh:

Ijong, Frans G. ; Sondakh, Denny

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Journal of Research and Development Sam Ratulangi University vol. 25 no. 30 (Oct. 2002), page 22-16.
Topik: Metal Concentration; Brine; Tuna Meat

Ketersediaan

Perpustakaan PKPM Nomor Panggil: J104 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The effect of Cu-brine on the formation of green color on tuna meat canned was studied using AAS method. The result shows that of heating by sterilization process tends supported formation of blue-greeness color of tuna meat. Therefore, the more high Cu content in brine gave significant effect on the formation of blue-greeness color on tuna meat canned.

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