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Keeping quality of salt cured shark Carcharhinus sorrah.

Selvi, A. T. and Jeyachandran, P. and Jasmine, G. I. and Shanmugam, S. A. and Kannappan, S. (1999) Keeping quality of salt cured shark Carcharhinus sorrah. Journal of Food Science and Technology, 36 (5). 469-471, 20 ref..

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Abstract

Microbiological quality of salted fish produced in India is often poor due to unhygienic processing methods. In this study, salted shark (Carcharhinus sorrah) was prepared using hygienic practices and assessed for shelf life. Freshly caught shark were aseptically dressed, analysed for proximate composition, dry salted (3:1 ratio) and kept at room temp. (32

Item Type: Article
Uncontrolled Keywords: FISH-; FISH-PRODUCTS; PROCESSING-; SHELF-LIFE; STORAGE-; QUALITY-; SALTED-FISH; SHARKS-
Subjects: 600 Technology > 08 Food technology > 13 Quality control
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2012 09:11
Last Modified: 20 Feb 2012 09:11
URI: http://ir.cftri.com/id/eprint/7708

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