publication . Conference object . 1986

High temperature salting of fish mince

Talabi, S.O.; Sorinmade, S.O.; Nwanekezie, R.U.; Aliu, A.;
English
  • Published: 01 Jan 1986
Abstract
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
Subjects
Medical Subject Headings: food and beveragestechnology, industry, and agricultureotorhinolaryngologic diseases
free text keywords: Conservation, Fisheries
Communities
Fisheries and Aquaculture Management
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Conference object . 1986

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