ShareINFLUENCE OF FISH CHILLING METHODS ON THE QUALITY OF WHITE SARDINE.
Author(s) : JEYASEKARAN G., SARALAYA K. V.
Type of article: Article
Summary
STUDY OF BACTERIOLOGICAL, BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF SARDINES PLACED IN ICE OR SEA WATER, IMMEDIATELY AFTER CAPTURE OR AFTER 6 HOURS AT AMBIENT TEMPERATURE. FISH STORED IN ICE OR CHILLED SEA WATER HAVE SATISFACTORY QUALITY FOR 9 AND 11 HOURS RESPECTIVELY, COMPARED TO 6 DAYS FOR FISH KEPT PREVIOUSLY AT AMBIENT TEMPERATURE FOR 6 HOURS. (Bibliogr. int. CDIUPA, FR., 91-274114.
Details
- Original title: INFLUENCE OF FISH CHILLING METHODS ON THE QUALITY OF WHITE SARDINE.
- Record ID : 1992-1739
- Languages: English
- Source: Fish. Technol. - vol. 28 - n. 1
- Publication date: 1991
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Microbiology; Chilling; Organoleptic property; Sardine; Fish; Sea water
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QUALITY CHANGES IN INDIAN OIL SARDINE (SARDINEL...
- Author(s) : SHETTY T. S., SETTY T. M. R., RAVISHANKAR C. N.
- Date : 1991
- Languages : English
- Source: Fish. Technol. - vol. 28 - n. 1
View record
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EFFECT OF CHILLED SEA WATER STORAGE OF OIL SARD...
- Author(s) : DORA K. C., HIREMATH G. G.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 2
View record
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PRESERVATION OF SARDINELLA LONGICEPS IN ICED AN...
- Author(s) : KRISHNAKUMAR S.
- Date : 1985
- Languages : English
- Source: Fish. Technol. - vol. 22 - n. 2
View record
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CONSERVATION DE LA SARDINELLE ET DU PAGEOT PAR ...
- Author(s) : DIOUF N., et al.
- Date : 1982/06/07
- Languages : French
- Source: FAO, Consult. Experts Technol. Poisson Afr., Casablanca - 20 p.; 14 tabl.; 10 ref.
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EFFECT OF PRESERVATIVE ICE, CHILLED SEA WATER A...
- Author(s) : AFSER N., MELANTA R., MOHANKUMAR K. C.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 2
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