Results 11 to 20 of about 22,099 (300)
A preliminary study on the keeping quality of locally produced marine and freshwater salted dried fish [PDF]
, 1980 Experiments were conducted on the storage life of salted dried fish from both freshwater and marine species. It was found that the storage life of salted dried products from the 2 freshwater species tested (Ompok bimaculatus and Labeo dussumieri) is much longer than that of the 2 marine species (Gonialosa manminna and Chorinemus lysan), i.e., 51 days.
Goonewardene, I.S.R., Etoh, S.
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Bulk packages for storage and transportation of salted and dried fish [PDF]
, 1988 The effect of bulk packaging on the storage of salted and dried fish was studied at ambient conditions. Four different packaging systems were tried, among which gusseted type high density polyethylene woven sacks having either circular loom or traditional loom laminated with 100 gauge low density polyethylene were found to be best suited for dry fish ...
Antony, K.P. +2 more
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Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting [PDF]
, 1980 Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent ...
Etoh, S., Goonewardene, I.S.R.
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Monascus ruber : Invasive Gastric Infection Caused by Dried and Salted Fish Consumption [PDF]
Journal of Clinical Microbiology, 2010 ABSTRACT We report a case of invasive gastric infection caused by Monascus ruber observed in a patient from French Guiana with gastric adenocarcinoma. The originality of this case is that, first, this invasive mycosis is extremely rare and, second, the probable mode of infection was by the consumption of
Xavier, Iriart +5 more
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DNA barcode authentication reveals highly fraudulent Cod commerce in Porto Alegre, Brazil
Forensic Science International: Reports, 2020 Through the DNA barcoding technique using the cytochrome oxidase subunit I (coI) mitochondrial gene, a high degree of fraudulent commerce of Cod (Bacalhau in Portuguese) was detected in the city of Porto Alegre, Brazil.
Bárbara B. Calegari +3 more
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Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2020 Salted and unsalted Klunzinger's mullet Planiliza klunzingeri were dried using infrared halogen dryer with different temperatures (60, 65, 70, 75 and 80)°C and different storage periods (0, 7, 14, 21, 28 and 35) days and studying their qualitative ...
Hassan H. Al-Rubaiy +2 more
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Foods, 2022 Mullet, a coastal fish species, is commonly used as a salted dried fish in many countries, including Korea, Japan, and the southeastern United States.
Hee-Geun Jo +5 more
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Journal of Food Quality, 2022 Pseudomonas aeruginosa (P. aeruginosa) is a pathogenic bacterium and one of the seafood's most common spoilage microorganisms. In this study, 470 fish samples collected randomly were evaluated for the presence of P. aeruginosa, antibiotic resistance, and
Gholam Reza Shahrokhi +2 more
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ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
Florea: Jurnal Biologi dan Pembelajarannya, 2016 This study aims to determine the content of formaldehyde used as a preservative in driedfish that circulate in the Great Market Madiun and organoleptic salted fish containing formalin.The samples in this study used purposive sampling is a sampling ...
Nia Surya Wijayanti, Marheny Lukitasari
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Comparison between Extractable Components of Salted and Dried versus Grilled and Dried Flying Fish.
Nippon Eiyo Shokuryo Gakkaishi, 1997 生あごを塩干しした干しあごと焼き干しした焼きあごについてエキス成分を比較した。干しあごでは天日乾燥により生あごよりもIMPが減少し, また, 生あごに大量に含まれた遊離Hisも一部減少したが, 他の遊離および結合アミノ酸は増加し, とくにGlu, Asp, Ala, Lys, Argなどうま味に富む遊離アミノ酸類が著しく増加した。多量に残存するHisも他のアミノ酸と共存するときうま味を与え, 多量の乳酸, NaClも呈味に関与すると思われるが, 結局干しあごの呈味にはおもに多量に増加した遊離アミノ酸系の成分と水分の減少による濃厚化が大きく寄与している。焼きあごは製造の際, 最初の焼く工程でIMPが著しく増加し, クレアチニンも増加したが, 遊離アミノ酸類は減少し ...
Mariko OGUSHI, Rokuro HARADA
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