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Chemical, bacteriological and sensory changes in eel fish (Anguilla vulgaris) during smoking and storage.

Author(s) : SALAMA N. A., KHALAFALLA G. M.

Type of article: Article

Summary

Eel fish was processed in brines containing 7.5 or 15% sodium chloride, smoked and then cold stored for 6 weeks. Changes in chemical composition (sodium chloride, water, proteins, lipids) in the bacterial flora and in organoleptic properties of eel were studied before and after storage. Assessment of their storage life.

Details

  • Original title: Chemical, bacteriological and sensory changes in eel fish (Anguilla vulgaris) during smoking and storage.
  • Record ID : 1994-3020
  • Languages: English
  • Source: Arch. Lebensmittelhyg. - vol. 44 - n. 1
  • Publication date: 1993

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