EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 29, Volume 79, Issue 3, September 2001, Page 1181-1196 PDF (3.89 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2001.320502 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| ATEF E. IBRAHIM; IBRAHIM M. A. SHAKER; AHMED M. M. El-ASHRAM | ||||
| Central Laboratory for Aquaculture Research, Abbassa, Agricultural Research Centre Ministry of Agriculture, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Some chemical, physicochemical, bacteriological and organoleptical changes in dry and mixed-salted silver carp (Hypophthalmichthys molitrix), were investigated. Butterfly silver carp which had been salted were stored for 6 months at room temperature (25±5°C) and under cold storagfe at (5t10C). During the storage period, chemical indices of freshness and the bacterial count showed increasing trends; they were considerably lower in the dry and mixed-salted stored at the lower temperature. Sensory evaluation indicated that storage at the lower temperature could considerably extend the shelf-life of salted fish. | ||||
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