PRESERVATION OF INDIAN OIL SARDINE (SARDINELLA LONGICEPS) IN ICE AND CHILLED SEAWATER. 2. CHANGES DURING STORAGE WITH PARTICULAR REFERENCE TO SALT PENETRATION AND LIPID DETERIORATION DURING CHILLED SEAWATER HOLDING.

Author(s) : KRISHNAKUMAR S., HIREMATH G. G., MENON N. R.

Type of article: Article

Summary

EFFECT OF BOTH STORAGE PROCEDURES ON THE SODIUM CHLORIDE CONTENT AND THE PROTEIN DENATURATION OF FISH MEAT. THE PRESENCE OF SALT HAS NO EFFECT ON LIPID HYDROLYSIS OR PEROXIDATION. KEEPING SARDINE IN CHILLED SEAWATER PRESERVES THEIR SENSORY QUALITY DURING 4 TO 5 DAYS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213197.

Details

Original title: PRESERVATION OF INDIAN OIL SARDINE (SARDINELLA LONGICEPS) IN ICE AND CHILLED SEAWATER. 2. CHANGES DURING STORAGE WITH PARTICULAR REFERENCE TO SALT PENETRATION AND LIPID DETERIORATION DURING CHILLED SEAWATER HOLDING.
Record ID : 1987-0578
Languages: English
Source: Fish. Technol. - vol. 23 - n. 1
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fish and fish product
Keywords: Ice; Lipid; Deterioration; Chilling; Protein; Sardine; Fish; Denaturation; Chilled water; Sea water