Results 11 to 20 of about 24,661 (316)
Preservative effect of NaCl in salted and dried fish products.
NIPPON SUISAN GAKKAISHI, 1985 Preservative effect of NaCl in salted and dried fish products was studied. Salted and dried sardine Sardinops melanosticrus meat with NaCl added at various concentrations was stored at 25°C for 8-11 days under atmospheres which were controlled at aw 0.95 and 0.93.
Chiaki KOIZUMI +2 more
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Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature [PDF]
Bangladesh Journal of Zoology, 2015 Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively.
Mohajira Begum +3 more
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Histamine profile of dried-salted fish sold in local supermarkets of Samar, Philippines
Italian Journal of Food Safety, 2020 The Food Safety Act of the Philippines strengthens the welfare of consumer’s health by protecting the public from foodborne illnesses such as scombroid fish poisoning due to unusually high levels of histamine. The present study investigated the formation
Ruel H. Amascual +3 more
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Prevalence of Aflatoxin B1 in Commercial Dried Fish from Some Regions of Java
Squalen, 2018 The purpose of this study is to study the prevalence of aflatoxin B1 in commercial dried salted fish and other related information. A total of 150 samples were classified into 3 groups, based on the salt content.
Ninoek Indriati +3 more
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Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri) [PDF]
Egyptian Journal of Aquatic Biology and Fisheries, 2020 Fresh fish contains up to 80% water and is a highly perishable material. If fresh fish is not directly consumed or processed into finished products; it will quickly decay and become waste.
Abdelrahman S. Abou-Zied +3 more
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Journal of Food and Health Science, 2017 Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products "ciroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory
N. Erkan
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SEMIQUANTITATIVE ANALYSIS BY THIN‐LAYER CHROMATOGRAPHY (TLC) OF BIOGENIC AMINES IN DRIED, SALTED AND CANNED FISH PRODUCTS [PDF]
Journal of Food Quality, 2002 AbstractA thin‐layer chromatography (TLC) method was tested using dried, salted and canned fish products for the identification and semiquantification of biogenic amines: histamine, cadaverine, putrescine, tryptamine, and tyramine. The solvent system was acetone: NH4OH (95:5) on a precoated silica gel plate, and the developing reagent was 0.2 ...
JAIME E. VALLS +2 more
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Asian Journal of Dairy and Food Research, 2018 Fresh tengra fish (Mystus tengara) samples were collected from fish market, Kawardha and different levels of salt and turmeric powder were added (0% salt and 0% turmeric powder, T0; 2% salt with 0.2% turmeric, T1; 4% salt with 0.2% turmeric, T2; 8% salt with 0% turmeric powder, T3 and 12% salt with 0% turmeric powder, T4). The processed and salted fish
J. K. Jakhar +5 more
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Ziraa'ah: Majalah Ilmiah Pertanian, 2023 The aim of the research was to find out the technical processing of dry salted sepat siam fish, to find out the costs, benefits, and feasibility obtained by entrepreneurs processing dried salted sepat siam fish, and to find out the problems faced.
Fenny Refiana +2 more
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