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Journal Article

期刊文章

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.
来自期刊
Advance Journal of Food Science and Technology
ISSN : 2042-4876

书目信息

类型:
Journal Article
自何时收录于AGRIS:
2012
卷:
4
期:
2
起始页:
190
结束页:
206
出版者:
Maxwell Science Pubilication
所有题名:
"Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark"@eng
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书目信息

类型:
Journal Article
自何时收录于AGRIS:
2012
卷:
4
期:
2
起始页:
190
结束页:
206
出版者:
Maxwell Science Pubilication
所有题名:
"Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark"@eng