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, Pages 1181-1196 PDF (3.89 M) | ||
Document Type: Original Article | ||
DOI: 10.21608/ejar.2001.320502 | ||
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. | ||
Statistics Article View: 66 PDF Download: 235 |