High temperature salting of fish mince

Conference object English OPEN
Talabi, S.O.; Sorinmade, S.O.; Nwanekezie, R.U.; Aliu, A.;
(1986)
  • Subject: Conservation | Fisheries
    mesheuropmc: food and beverages | otorhinolaryngologic diseases | technology, industry, and agriculture

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 cook... View more
  • References (5)

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    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.

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