Effect of varying proportions of salt to fish on the quality of salted and dried Trigger fish (Balistes capriscus)
1978
Nerquaye-Tetteh, Gladys, Food Research Institute, P. O. Box M-20, Accra, Ghana
Traditionally, Trigger fish (Batistes capriscus) is salted and sun-dried to preserve it. Previous studies by the author revealed that there is the need for standardization of the methods of processing Trigger fish in order to guarantee a product with uniform quality. The present investigation was carried out to study the effect of varying proportions of salt to fish on the quality ofthe salted fish. From the various results obtained, ratios of salt to fish of I : 7 and I : 8 were found to be the best levels of salting for a period of 18 h and these have been recommended for use.
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