publication . Conference object . 1986

High temperature salting of fish mince

Talabi, S.O.; Sorinmade, S.O.; Nwanekezie, R.U.; Aliu, A.;
  • Published: 01 Jan 1986
Freshly caught miscellaneous fish were transported to the laboratory, gutted and washed before mechanical separation into bone and mince. Seven batches of the mince were then treated with seven different concentrations (Wt/Wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt of the salted cooked mince, cooked water and salted pressed mince was determined. Also, the moisture content of the salted cooked mince and salted pressed cake was determined
Medical Subject Headings: food and beveragestechnology, industry, and agricultureotorhinolaryngologic diseases
free text keywords: Conservation, Fisheries
Fisheries and Aquaculture Management
Download from
Aquatic Commons
Conference object . 1986

110.A.0 (1975) Official Methods of Analysis. 12th ed.

Association of Official Anal tical Chemists, Washinvton, Bello, R.A. and Pigott, G.M. (1979) J. Food Sc. 44t 355 Benmergui, E.A., Ferro Fontan, C. and Chiripe, J. (1979) J. Food Tech. 14: 625 Del Valle: F.R. and UickersA, J. (1968) Fd. Technol. Champaign 22: 1,035

Del Valle, 2zR.; Padilla, M.; Ruz, A; and Rodriguez, R. (1973) J. Food Sci, 38z 246

Duerr, J.D. and Dyer: W.J. (1952) J. Fish. Res.

Dyer, W.J. (1942) Lh Res.

Any information missing or wrong?Report an Issue