Results 251 to 260 of about 2,734 (277)

Browning of salted sun-dried fish

Journal of the Science of Food and Agriculture, 1991
AbstractThe lipid of traditional salted, sun‐dried fish is highly susceptible to oxidation during processing and storage at tropical ambient temperatures (25–30°C), leading to browning and potential loss of nutritional and economic value of the product.
Gillian Smith, Michael Hole
exaly   +2 more sources

Microplastic contamination in salted and sun dried fish and implications for food security – A study on the effect of location, style and constituents of dried fish on microplastics load

Marine Pollution Bulletin, 2023
The presence of microplastics in 21 different species of marine dried fish products from four locations in India is reported in this study. All samples have microplastics, and majority of the MPs were found to be fragments (56 %) and are of
Bejawada Chanikya Naidu, Binaya Bhusan Nayak, K A Martin Xavier   +2 more
exaly   +3 more sources

Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species

Journal of Food Engineering, 2010
Abstract In Portugal, the production of salted-dried cod and similar species is a relevant fish industry. Pickle salting is the most common salting method in this industry. The objective of this work was to study the influence of brine salting before pickle salting in the characteristics of the final salted-dried product of different fish species ...
Rui Costa
exaly   +2 more sources

Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide‐gallic acid conjugate

Journal of Food Science, 2023
Abstract Contaminated fungi on dried salted fish of three species including Talang queenfish (TQF, Scomberroides commersonianus ), Hamilton's thryssa fish (HTF, Thryssa hamiltonii ), and Cobia fish (CF,
Jirayu Buatong, Sita Preedanon, Ajay Mittal   +2 more
exaly   +3 more sources

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.
core   +5 more sources

Mutagens in dried/salted Hawaiian fish

Journal of Agricultural and Food Chemistry, 1982
D Y, Ichinotsubo, H F, Mower
exaly   +3 more sources

Effect of high salt content of Indonesian dried-salted fish on rats

Journal of Agricultural and Food Chemistry, 1994
Skipjack tuna (Katsuwonus pelamis) was used to produce Indonesian dried-salted fish (DSF). The flesh was soaked in a 25% NaCl solution (w/v) for 24 h and then dried in an artificial drier at 45 o C for 40 h. A portion of the final product was directly freeze-dried (DSF I), while the remainder was stored for 3 months at 28 o C (DSF II).
Made Astawan, Mita Wahyuni, Kazuhiro Yamada, Tadahiro Tadokoro, Akio Maekawa   +4 more
openaire   +1 more source

The application of technology to the processing of dry-salted fish in peninsular Malaysia: comparison of sun-dried and oven-dried fish

International Journal of Food Science and Technology, 1982
Abstract Investigation of processing of dry-salted fish is described. The use of a satisfactory ratio of salt to fish, optimization of salting time and the use of mechanical driers to reduce drying time, insect infestation and microbial spoilage were investigated.
Yu, S. Y., Siaw, C. L., Idrus, Zulkifli
openaire   +1 more source

Effect of Salt Reduction on Fiber-Like Chewiness of Dried Pork and Fish Slices

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDSalt reduction (SR) in dried meat slices addresses consumers' health concerns, and numerous studies are focused on its impact on product flavor and taste. However, the literature about effects on texture, particularly chewiness, is rare.
Xu Cheng, Fang Yang, Yi Wu, Qixing Jiang, Pei Gao, Wenshui Xia, Dongxing Yu   +6 more
openaire   +2 more sources

Bulk packages for storage and transportation of salted and dried fish

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., Rao, C.V.N., Govindan, T.K.   +2 more
openaire   +2 more sources