publication . Article . 1980

Keeping quality of imported dried fish

Goonewardene, I.S.R.; Etoh, S.;
English
  • Published: 01 Jan 1980
Abstract
All imported salted, dried fish samples tested had a salt content below 30% and above 12% and hence met requirements of the proposed standard. Also samples without quality cut tested had a greater salt content than that with quality cut. This indicates that salt contributes to protecting dried fish and hence may be endorsed by sensory evaluation to a certain extent. Samples with quality cut had more moisture than that without quality cut. But all samples with and without quality cut had a moisture content greater than 35% which is the maximum moisture content for such species specified in the standard. Microbiological testing for total counts and Coliform conten...
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Article . 1980

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