Mutu Fillet Patin (Pangasius Hypophthalmus) Flavor Asap Yang Dibuat Dari Ikan…

ABSTRACT The aim of this study was to evaluate the effect of different whole fish sizes on quality of smoke-flavored fish. Three groups of whole fish, 500, 750 and 1000 gram in size were flavored in 6% liquid smoke for 1 hours, and dried in oven at 60 oC for 4-5 hours. Smoke-flavored fillets were analyzed for product yield, proximate and amino acid composition, phenol, acidity and sensory …