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PRESERVATION OF GILT SARDINE AND SEA BREAM WITH ICE AND REFRIGERATED SEAWATER.

CONSERVATION DE LA SARDINELLE ET DU PAGEOT PAR GLACE ET EAU DE MER REFROIDIE.

Author(s) : DIOUF N., et al.

Type of article: Periodical article

Summary

DEVELOPMENT OF THE ORGANOLEPTIC, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GILT SARDINE (SARDINELLA AURITA) AND SEA BREAM (PAGELLUS COUPEI) IN REFRIGERATED SEAWATER OR UNDER ICE, IMMEDIATELY AFTER CATCHING. SURVEY OF PRESERVATION PROCESSES FOR FRESH FISH IN SENEGAL, EQUIPMENT AND TEST METHODS, ANALYSIS RESULTS AND TASTE TESTS, SHOWING THE ADVANTAGES AND THE POTENTIAL ADAPTATION OF INSULATED CONTAINERS TO REFRIGERATED SEAWATER FOR SMALL-SCALE FISHERY.

Details

Original title: CONSERVATION DE LA SARDINELLE ET DU PAGEOT PAR GLACE ET EAU DE MER REFROIDIE.
Record ID : 1983-0563
Languages: French
Source: FAO, Consult. Experts Technol. Poisson Afr., Casablanca - 20 p.; 14 tabl.; 10 ref.
Publication date: 1982/06/07
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Microbiology; Organoleptic property; Senegal; Seafood; Fish; Container; Chilled water; Sea water