Open AccessOsmotic dehydration of fish: principal component analysis
Author(s) -
Biljana Lj,
Lato Pezo,
Ljubinko Lević,
S Vladimir,
Milica Nićetin,
Violeta M. Kne,
Tatjana Kuljanin
Publication year - 2014
Publication title -
acta periodica technologica/acta periodica technologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.134
H-Index - 15
eISSN - 2406-095X
pISSN - 1450-7188
DOI - 10.2298/apt1445045l
Subject(s) - chemistry , aqueous solution , tonicity , starch , zoology , sugar beet , food science , nuclear chemistry , biochemistry , horticulture , biology , organic chemistry
Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine the influence of type and concentration of the used hypertonic agent, temperature and immersion time on the water loss, solid gain, dry mater content, aw and content of minerals (Na, K, Ca and Mg). S2 solution has proven to be the best option according to all output variables.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31055