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Journal Article

Статья в журнале

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.
Журнал
Advance Journal of Food Science and Technology
ISSN : 2042-4876

Библиографическая информация

Тип:
Journal Article
В АГРИСе с:
2012
Том:
4
Выпуск:
2
Стартовая страница:
190
Конечная страница:
206
Издатель:
Maxwell Science Pubilication
Все названия:
"Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark"@eng
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Библиографическая информация

Тип:
Journal Article
В АГРИСе с:
2012
Том:
4
Выпуск:
2
Стартовая страница:
190
Конечная страница:
206
Издатель:
Maxwell Science Pubilication
Все названия:
"Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark"@eng