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Quality indices variation in salt cured potassium sorbate treated shark fish (Carcharhinus sorrah) during storage.

Tamil Selvi, A. and Kannappan, S. and Jeyachandran, P. and Indra Jasmine, G. and Shanmugam, S. A. (2005) Quality indices variation in salt cured potassium sorbate treated shark fish (Carcharhinus sorrah) during storage. Journal of Food Science and Technology, 42 (1). pp. 72-76.

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Abstract

Fresh shark (Carcharhinus sorrah) was dressed and analysed for proximate composition and shelf life. Control shark sample was iced for 48 h and salted at 3:1 ratio (shark:salt), stored at room temp. for 48 h and sun dried for 72 h. In the treated sample, the shark was iced for 48 h and salted at 3:1 ratio with 0.1% potassium sorbate and sun dried for 72 h. Both the salt cured samples were packed in HDP woven sacks and stored at room temp. (32C) for 120 days. Biochemical and sensory properties were studied in samples drawn at regular intervals of 30 days. An acceptable level of quality was seen in the salt cured shark and urea content was reduced through the icing and brining process. Sensory properties were good throughout the study period, in comparison to control samples.

Item Type: Article
Uncontrolled Keywords: BRINING-; FISH-; ICE-; SENSORY-PROPERTIES; SHELF-LIFE; SHARKS-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Human Resource Development
Depositing User: Users 197 not found.
Date Deposited: 11 Aug 2011 11:22
Last Modified: 11 Aug 2011 11:22
URI: http://ir.cftri.com/id/eprint/6337

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