Results 261 to 270 of about 2,734 (277)

Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product

International Journal of Food Science and Technology, 1984
Abstract The gross chemical and physical characteristics of a range of common fish species found in shrimp by-catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by-catch.
N H POULTER, J M POULTER
openaire   +1 more source

Effect of salting and drying conditions on quality of salted Dried tilapia (Oreochromis niloticus) fish

Journal of Applied Science and Technology, 2004
The effects of salting time, drying time and drying method on the moisture content, salt content and hardness of salted dried tilapia (Oreochromis niloticus) fish were investigated using a randomized complete block factorial design. Temperatures ranging from 29.0 - 35.5 °C were used for open air sun-drying and temperatures from 34 - 54 °C were used for
Nketsia-Tabiri, J., Sefa-Dedeh, S
openaire   +1 more source

SAFETY AND QUALITY OF DRIED SALTED FISH PRODUCTS SOLD IN TRADISIONAL AND MODERN MARKETS

Jurnal Perikanan Unram
Penelitian ini bertujuan untuk menganalisis mutu dan keamanan pangan ikan asin kering yang dipasarkan di pasar tradisional dan modern berdasarkan parameter mikrobiologis dan cemaran bahan kimia. Sampel ikan asin kering dari pasar tradisional (P1) dan pasar modern (P2) diuji sensori, keberadaan Staphylococcus aureus, dan kandungan formalin.
Sry Wahyuni, Sulfiana Sulfiana, M Iksan Badarudin, Muhamad Saleh Rumwokas, Galih Sandjaya   +4 more
openaire   +1 more source

CARCINOGENIC NITROSAMINES IN CANTONESE SALT-DRIED FISH

The Lancet, 1971
Y Y, Fong, E O, Walsh
openaire   +2 more sources

Traditional Dried and Salted Nile Fish products in Sudan: A review

2020
The objective of this review is to check the common methods used in drying and salting of fish preservation in Sudan and their effect on sensory, chemical and microbial indicators. Drying and salting of fish are very common in Sudan, when the other methods of preservation are not available in fish production areas.
openaire   +1 more source

Quality assessment of dried-salted grass carp fish fillets

المجلة العلمية للدراسات و البحوث التربوية والنوعية, 2022
openaire   +1 more source

Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage

Journal of Food Measurement and Characterization, 2022
Fuyu Chu, Yiqun Huang, Lihong Niu
exaly  

Lessons from Two Case Studies of Implementing Traceability in the Dried Salted Fish Industry

Journal of Aquatic Food Product Technology, 2010
Kathryn Anne-Marie Donnelly
exaly  

Sustaining Commodity Technology Practise: Persuasive Packaging Approach for Fermented Dried Salted Fish of Ikan Bekok

2023
Tengku Fauzan Tengku Anuar, Salini Aina Mamat, Abdullah Azwan   +2 more
exaly  

Production of low-salted dried fish and quality evaluation

2018
Suseema Ariyarathna, Maduni Paththuwe Arachchi, Arachchi Geevika   +2 more
openaire   +1 more source