EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)
IBRAHIM, A., SHAKER, I., El-ASHRAM, A. (2001). EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX). EKB Journal Management System, 79(3), 1181-1196. doi: 10.21608/ejar.2001.320502
ATEF E. IBRAHIM; IBRAHIM M. A. SHAKER; AHMED M. M. El-ASHRAM. "EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)". EKB Journal Management System, 79, 3, 2001, 1181-1196. doi: 10.21608/ejar.2001.320502
IBRAHIM, A., SHAKER, I., El-ASHRAM, A. (2001). 'EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)', EKB Journal Management System, 79(3), pp. 1181-1196. doi: 10.21608/ejar.2001.320502
IBRAHIM, A., SHAKER, I., El-ASHRAM, A. EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX). EKB Journal Management System, 2001; 79(3): 1181-1196. doi: 10.21608/ejar.2001.320502

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  XML PDF (3.89 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2001.320502
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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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