Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre after the use of hot smoking technology. Hot smoking method was applied to the meagre and the resulting smoked fish were used to produce fillets, which were stored in refrigerator after being vacuum packed. As a result of chemical component analysis, it was seen that the fat content was low. In particular, the PUFA contents of meagre were found to be very high (35.53% Control). During storage, changes in fatty acid composition and the chemical, sensory and microbiological changes were analyzed. In terms of the chemical quality indicated, pH, TBA and TMA values didn’t exceed limit values during the storage of both fresh (6.25, 0.44 mgMDA/kg an...
The bacterial load and sensory characteristics of four species of fish (viz., Alestes nurse, Labeo p...
Despite its high qualitative intrinsic traits, farmed meagre (Argyrosomus regius) is still a niche s...
Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers ...
Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre ...
Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre ...
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for ...
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for ...
This study assessed the comparative changes in the physical and chemical components of five differe...
Changes in the quality of hot smoked catfish were determined just after smoking and during refrigera...
This study assessed the comparative changes in the physical and chemical components of five differen...
Abstract Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important comme...
Traditionally smoked fish is very unstable and cannot be kept for more than a week without refrigera...
This study assessed the comparative changes in the physical and chemical components of five differe...
The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Be...
This experiment was conducted to evaluate the effect of dipping time in brine on the shelf-life of h...
The bacterial load and sensory characteristics of four species of fish (viz., Alestes nurse, Labeo p...
Despite its high qualitative intrinsic traits, farmed meagre (Argyrosomus regius) is still a niche s...
Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers ...
Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre ...
Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre ...
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for ...
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for ...
This study assessed the comparative changes in the physical and chemical components of five differe...
Changes in the quality of hot smoked catfish were determined just after smoking and during refrigera...
This study assessed the comparative changes in the physical and chemical components of five differen...
Abstract Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important comme...
Traditionally smoked fish is very unstable and cannot be kept for more than a week without refrigera...
This study assessed the comparative changes in the physical and chemical components of five differe...
The objective of this study is to determine quality changes and shelf life of hot-smoked garfish (Be...
This experiment was conducted to evaluate the effect of dipping time in brine on the shelf-life of h...
The bacterial load and sensory characteristics of four species of fish (viz., Alestes nurse, Labeo p...
Despite its high qualitative intrinsic traits, farmed meagre (Argyrosomus regius) is still a niche s...
Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers ...