Results 31 to 40 of about 2,734 (277)
Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting [PDF]
, 1980 Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days.
Goonewardene, I.S.R., Etoh, S.
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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.
KOIZUMI, Chiaki +2 more
openaire +2 more sources
Prevention of microbial deterioration in salted dried fish [PDF]
, 1980 The reduction of microbial deterioration in salted dried fish by application of the food preservatives, sodium sorbate, sodium benzoate, sodium propionate and sodium bisulphite was assessed using Aspergillus niger and A.penicillioides, Halobacterium ...
Ir Santoso (7127117)
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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
doaj +1 more source
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
doaj +1 more source
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 ...
KANEDA, Takashi +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
doaj +1 more source
A PRELIMINARY REPORT ON THE DISTRIBUTION OF FRESHWATER FISH OF THE CONGO RIVER: BASED ON THE OBSERVATION OF LOCAL MARKETS IN BRAZZAVILLE, REPUBLIC OF THE CONGO [PDF]
, 2015 This article presents a report on the distribution process of freshwater fish in Brazzaville, a modern-day city in central Africa, by focusing on the trading strategies of fish vendors.
Mikiko Hagiwara +3 more
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Analysis of the volatile flavor compounds in salted-dried fish
Journal of Fisheries of China, 2012 To survey salted-dried fishes characteristic flavor substances, the volatile compounds in four traditional salted-dried fishes, namely, karafuto-shishamo(Spirinchus lanceolatus), tigertooth croa- ker(Otolithes rube), little yellow croaker (Pseudosciaena polyactis)and hairtail(Trichiurus haumela)were extracted by solid phase microextraction(SPME) and ...
Lai-hao LI +5 more
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Journal of Agricultural and Marine Sciences, 2020 Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed.
Ayodeji Ahmed Ayeloja +3 more
doaj +1 more source