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Actif (Le fournisseur de données a soumis des métadonnées au cours de la dernière année civile)
Journal Article

Article de revue

Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark  [2012]

Aliya Al Ghabshi; Humaid Al-Khadhuri; Nasser Al-Aboudi; Sami Al-Gharabi; et al.

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This study describes the relationship between the freshness of the starting raw material (fish) and the final product quality in experimentally dried shark fish. Sharks were stored at room temperature (25ºC) for 0, 24 and 48 h and then salted, processed and sun dried at ambient temperatures ranging from 35 to 42ºC. There was marked difference in sensory and microbiological quality of fresh fish stored to different time periods, but, after drying, the quality difference was negligible. The results of this study show that storage of fish up to 48 h under experimental conditions at room temperature does not affect major microbiological quality and proximate composition of the final dried product.
(Revue
Advance Journal of Food Science and Technology
ISSN : 2042-4876

Information bibliographique

Type:
Journal Article
Sur AGRIS depuis:
2012
Volume:
4
Numéro:
2
Page initiale:
190
Page finale:
206
Editeur:
Maxwell Science Pubilication
Tous les titres:
"Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark"@eng
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Information bibliographique

Type:
Journal Article
Sur AGRIS depuis:
2012
Volume:
4
Numéro:
2
Page initiale:
190
Page finale:
206
Editeur:
Maxwell Science Pubilication
Tous les titres:
"Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark"@eng