CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROPOSAL : PRESERVING SHARK MEAT WITH CURING TOGETHER WITH SMOKING METHOD FOR IMPROVING TEXTURE AND EXTENDING SHELF LIFE

Veronika, Flora (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROPOSAL : PRESERVING SHARK MEAT WITH CURING TOGETHER WITH SMOKING METHOD FOR IMPROVING TEXTURE AND EXTENDING SHELF LIFE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This report explores the development of a marketable product, Cured Smoked Shark, to address the increasing demand for shark meat amidst declining shark populations. Through a combination of curing and smoking processes, the aim is to enhance preservation, flavor, and texture while extending shelf life. Key ingredients such as shark fillet, salt, sugar, lemon, rosemary, and tarragon are utilized, with methods inspired by traditional gravlax techniques. Incorporating findings on the antimicrobial properties of lemon peel and innovative spectroscopic techniques for quality assessment, this study aims to introduce a sustainable and flavorful seafood product. Keywords: Cured Smoked Shark, Shark Meat Preservation, Curing Methods, Lemon Peel Antimicrobial Properties, SW-NIR Spectroscope

Item Type: Thesis (Diploma)
Additional Information: 2274730010043
Uncontrolled Keywords: Cured Smoked Shark, Shark Meat Preservation, Curing Methods, Lemon Peel Antimicrobial Properties, SW-NIR Spectroscope
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 09 Oct 2024 03:26
Last Modified: 09 Oct 2024 03:26
URI: http://repository.ottimmo.ac.id/id/eprint/1121

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