ArticleJournal of food science and technology2023
Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi-Based Sauces.Food science & nutrition · 2025Article
- Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Journal of food science and technology · 2024Article
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Authors and funding
4 authors.
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Abstract
A present study aimed at evaluating sardine sauce quality used a treatment combination of pineapple fruit extract, and fermentation times. It used a completely randomized design with a factorial pattern. The results showed a pineapple fruit extracts and fermentation times affected significantly on sardine sauce quality (P < 0.05). There was an interaction between pineapple fruit extract and fermentation times on sardine sauce quality. A pineapple fruit extract of 10% and fermentation times of 13 days produced sardine sauce best quality, with a protein content (17.38%), moisture (74.45%), omega-3 (19.68%), pH (5.23), taste value of 3.68, color of 4.52, and aroma of 2.99, respectively, but, consumers did not like it so much. It has passed a National Standard of Indonesia, which sets the minimum level of protein of 5%, and pH ranges from 5.0 to 6.0.
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