Results 21 to 30 of about 22,099 (300)
Ethnic fermented and preserved fish products of India and Nepal
Journal of Ethnic Foods, 2016 The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun ...
Namrata Thapa
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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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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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A Practical and Theoretical Study of the Locally Manufactured Vacuum Solar Dryer for Fish Drying [PDF]
Engineering and Technology Journal, 2016 A theoretical and practical study was conducted for the vacuum solar dryer, which locally manufactured to drying of salted and unsalted carp Fish and compared with natural sun drying and vacuum electric dryer in Basrah province for the period from ...
Asaad R.S. Al-Hilphy +2 more
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Salted and dried Cod preserved by vacuum and modified atmosphere
Frontiers in Marine Science, 2014 Temperatures higher than 20ºC can boost the growth, on the salted and dried cod surface, of bacteria that present a red pigment (Rodrigues et al., 2003; Rodrigues et al., 2005).
Maria José Rodrigues
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Nutritive Value or Toxicity of Oils of Salted and Dried Fishes
NIPPON SUISAN GAKKAISHI, 1954 Sardine, mackerel, saury and similar kinds of fish are processed into salted and dried forms, a favorite item of Japanese diet. However, little attention has been paid to the nutritive value of protein or lipids which are contained in these products. While the nutritive value of proteins of the dried meat is not supposed to decrease in the result of ...
Takashi KANEDA +2 more
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Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles
International Journal of Food Properties, 2020 The compositions and inosinic acid contents of ATP-related compounds in various processed fish meat products were examined in this study. Moreover, the relationships between these variables and the heating processes used on the products were investigated.
Hideto Fukushima +4 more
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Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), 2015 Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed.
Devi Yuni Susanti +2 more
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Squalen, 2013 Study on quality changes of boiled salted Carp fish, processed using different cooking methods during chilling storage has been conducted. The study was intended to obtain an information on the effect of cooking method on the shelf-life of boiled ...
Theresia Dwi Suryaningrum +1 more
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Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources