Effect of Salting Process on Fish Quality
Journal Title: Nutrition and Food Processing - Year 2019, Vol 2, Issue 1
Abstract
Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.
Authors and Affiliations
H. R Mohamed
Keywords
Related Articles
- EP ID EP661151
- DOI 10.31579/2637-8876/011
- Views 66
- Downloads 0
Effect of Salting Process on Fish Quality
Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present st...
Controlling Clostridium Botulinum In Heat-Preserved Food
The purpose of this report is to explain, in easy to understand outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. There are three major parts to the story: (1) Truths regar...
A Systems Approach to Secure Food, Good Health and a Healthy Environment
Urban areas are hot spots of consumption of products and disposal of waste. Societies have focused on access to food and goods, but today urbanisation forces them to engage in managing waste flows. In particular, to al...
Wine and Health; it's a Story
Wine is the fruit of the vineyard and the work of man. Since the highest antiquity, wine has been an important element of ritual and sacrificial practices. In Greece, he was both a cult object and a symbol of culture.
Body Fatty Acids, Nutrition, and Health: Is Skewness of Distributions a Mediator of Correlations?
Fatty acids are important in nutrition and health. Previously, we reported that the concentration range per se may explain positive and negative correlations between percentages of fatty acids. We now present additional...