The major problem facing the fish processing industry is reducing marination process time and increasing uptake of marinade. Previously, a bath has been utilized for this purpose with different combinations acid salt, which causes physiochemical changes in texture. vacuum method seems to be good way solve problem. In study, effect was studied on sole fish. Two varieties (fresh frozen) three lev...

Hairtail fish (Trichiurus savala) is potential to have a rapid deterioration due the high water and protein content in body of fish. One efforts prevent or slow down layur by freezing treatment. The process also cannot be completely avoided from emergence hazards, therefore way suppress hazards needed applying Critical Control Point (CCP). descriptive method with data collection including prima...