SharePRESERVATION OF SARDINELLA LONGICEPS IN ICED AND CHILLED SEAWATER. 1. CHANGES DURING STORAGE WITH PARTICULAR REFERENCE TO BACTERIAL LOAD AND NITROGENOUS COMPOUNDS.
Author(s) : KRISHNAKUMAR S.
Type of article: Article
Summary
MEASUREMENT OF TOTAL NITROGEN, NON-PROTEIC NITROGEN AND TRIMETHYLAMINE CONTENTS AND STUDY OF THE MICROFLORA OF SARDINELLAS STORED 0 TO 9 DAYS IN CHILLED OR ICED SEA WAT THE SENSORY ANALYSIS (APPEARANCE, FLAVOUR, TEXTURE) OF COOKED SARDINELLAS SHOWS THAT THE FISH STORED IN CHILLED SEA WATER MAINTAIN BETTER QUALITY DURING THE FIRST FIVE DAYS OF STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-218201.
Details
- Original title: PRESERVATION OF SARDINELLA LONGICEPS IN ICED AND CHILLED SEAWATER. 1. CHANGES DURING STORAGE WITH PARTICULAR REFERENCE TO BACTERIAL LOAD AND NITROGENOUS COMPOUNDS.
- Record ID : 1987-1418
- Languages: English
- Source: Fish. Technol. - vol. 22 - n. 2
- Publication date: 1985
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