Physical, chemical and organoleptic characteristics of dried and smoked barracuda (Sphyraena spp.) during storage at ambient temperature are reported. Initial increase in total volatile basic nitrogen (TVBN) content after drying as well as smoking did not have any significant effect on the organoleptic qualities of the products. Smoking was found effective in delaying the onset of fungal attack and also in improving the organoleptic qualities.
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书目信息
其它主题
Cured products
语言
英语
格式
application/pdf, application/pdf, 96-98, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
http://aquaticcommons.org/id/eprint/18634, 12051, 2015-11-05 21:31:41, 18634, Society of Fisheries Technologists, India
2024-06-20
2026-02-03
Dublin Core