Add to ORKGExperiments 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. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common metho...
In the present study, an attempt was made to investigate and explore a method for preparation of sal...
Salting boiling of fish is a traditional fish preservation process which involves boiling fish in th...
Experiments were conducted on the storage life of salted dried fish from both freshwater and marine ...
All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence ...
A simple and effective method is described for converting dry fish products infested with fungus and...
In this study the quality and process control factors during the production and storage of salted dr...
Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at ro...
Packaging and storage studies of salted and dried lizard fish (Saurida sp.) have been conducted usin...
Fresh Rastrelliger kanagurta (Indian mackerel) was thoroughly washed, eviscerated, cleaned and salte...
Dry-cured fish includes products primarily preserved through having a reduced water activity, due to...
Storage characteristics of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and...
-In 2013, the Norwegian Seafood Research Fund (FHF) initiated a project “Shelf life of salt-cured fi...
The main purpose of this project was to study how different processing and packaging methods affect ...
An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4...
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common metho...
In the present study, an attempt was made to investigate and explore a method for preparation of sal...
Salting boiling of fish is a traditional fish preservation process which involves boiling fish in th...
Experiments were conducted on the storage life of salted dried fish from both freshwater and marine ...
All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence ...
A simple and effective method is described for converting dry fish products infested with fungus and...
In this study the quality and process control factors during the production and storage of salted dr...
Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at ro...
Packaging and storage studies of salted and dried lizard fish (Saurida sp.) have been conducted usin...
Fresh Rastrelliger kanagurta (Indian mackerel) was thoroughly washed, eviscerated, cleaned and salte...
Dry-cured fish includes products primarily preserved through having a reduced water activity, due to...
Storage characteristics of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and...
-In 2013, the Norwegian Seafood Research Fund (FHF) initiated a project “Shelf life of salt-cured fi...
The main purpose of this project was to study how different processing and packaging methods affect ...
An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4...
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common metho...
In the present study, an attempt was made to investigate and explore a method for preparation of sal...
Salting boiling of fish is a traditional fish preservation process which involves boiling fish in th...