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Article . 1980
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Article . 1980
Full-Text: http://aquaticcommons.org/17280/1/NARA30_075.pdf
Data sources: Aquatic Commons
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Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1980 English
Authors: Etoh, S.; Goonewardene, I.S.R.;

handle: 1834/32896

Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

Abstract

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.

Keywords

cured products, Fisheries, quality assurance, dried products, storage life, Sri Lanka

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
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