Selvi, A. T. and Jeyachandran, P. and Jasmine, G. I. and Shanmugam, S. A. and Kannappan, S. (1999) Keeping quality of salt cured shark Carcharhinus sorrah. Journal of Food Science and Technology, 36 (5). 469-471, 20 ref..
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Abstract
Microbiological quality of salted fish produced in India is often poor due to unhygienic processing methods. In this study, salted shark (Carcharhinus sorrah) was prepared using hygienic practices and assessed for shelf life. Freshly caught shark were aseptically dressed, analysed for proximate composition, dry salted (3:1 ratio) and kept at room temp. (32
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FISH-; FISH-PRODUCTS; PROCESSING-; SHELF-LIFE; STORAGE-; QUALITY-; SALTED-FISH; SHARKS- |
| Subjects: | 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Human Resource Development |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Feb 2012 09:11 |
| Last Modified: | 20 Feb 2012 09:11 |
| URI: | http://ir.cftri.res.in/id/eprint/7708 |
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