Perubahan Mutu Sensoris, Kimia Dan Mikrobiologi Dimsum Lele Yang Disimpan Pad…

Dimsum is one of the high-protein surimi products that is prone to spoilage during storage. The shelf life of catfish-based dimsum is still very limited. This study aimed to evaluate changes in sensory, chemical, and microbiological quality and to determine the shelf life of catfish dimsum at temperatures of 5±2ºC, 0±2ºC, and -10±3ºC over 28 days. The method used in this study was experim…