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Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret. [PDF]

Food Chem X
Chen C, Wang Z, Gao Z, Chen X, Wei S, Xia Q, Sun Q, Yin Y, Liu Y, Liu S.   +9 more
europepmc   +1 more source

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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
Rakesh, Rukmangada, Bejawada Chanikya, Naidu, Binaya Bhusan, Nayak, Amjad, Balange, Mithilesh Kumar, Chouksey, K A Martin, Xavier   +5 more
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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, Suriya Palamae, Soottawat Benjakul   +4 more
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Impact of sous vide cooking on quality and shelf‐life of dried sour‐salted fish

Journal of Food Processing and Preservation, 2021
Jaksuma Pongsetkul, Soottawat Benjakul
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Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing

, 2021
Fish is one of the major allergenic foods. However, there is almost no data related to Indonesian fish allergens, especially during traditional salted fish processing.
N. Palupi, Nindya Atika Indrastuti, Nurlia Wulandari   +2 more
semanticscholar   +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
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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
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Lipid oxidation in salted‐dried fish: The effect of temperature and light on the rate of oxidation of a fish oil

Journal of the Science of Food and Agriculture, 1993
AbstractIn relation to studies of lipid oxidation during the processing and storage of salted sun‐dried fish, the measurement of the initial rate of oxygen uptake has been studied on a model system consisting of a highly polyunsaturated fish oil. This parameter has been used for assessing the effects of temperature and light conditions on the model ...
Louise Davis, Lisa Goodwin, Gillian Smith, Michael Hole   +3 more
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