Results 31 to 40 of about 24,661 (316)
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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Identification of Needs for Increasing the Selling Value of Salted Fish in Kali Baru
Jurnal pengabdian dan kewirausahaan, 2021 Salted fish is one important product resulting from the process of catching fish. It is mostly produced by residents who live close to the sea. Besides being sold in large quantities to collectors, salted fish can also be sold independently by salted ...
Michael Christian +3 more
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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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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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Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel
IOP Conference Series: Earth and Environment, 2021 This paper reports an analysis of formaldehyde in dried salted short mackerel (Rastrelliger brachysoma) which was intentionally added with formaldehyde compared to those that was not.
A. Poernomo +3 more
semanticscholar +1 more source
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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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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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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