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Effect of food additives on quality of salted pink perch (Nemipterus japonicus).

Author(s) : KHUNTIA B. K., SRIKAR L. N., REDDY G. V. S., SRINIVASA B. R.

Type of article: Article

Summary

Wet salted pink perch, prepared using a curing mixture containing common salt, three preservatives (sodium benzoate, potassium sorbate and sodium dihydrogen phosphate), and an antioxidant (butylated hydroxy anisole), was found to have better keeping quality and longer shelf-life than those prepared using common salt alone. Thiobarbituric acid number, free fatty acids, total volatile base nitrogen, alpha-amino nitrogen and total plate count increased during storage, thereby resulting in decreased sensory scores for overall acceptability.

Details

  • Original title: Effect of food additives on quality of salted pink perch (Nemipterus japonicus).
  • Record ID : 1994-2386
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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