Proximate Characteristics of Smoked Salted Mackarel Fish Products
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چکیده
منابع مشابه
DNA barcoding for the identification of smoked fish products
Identification of fish fillets usually requires the application of a molecular tool because most of the morphological traits used in species identification are removed during the filleting process. Early molecular identification methods relied on protein electrophoresis that became recognized as an official method for fish fillet identification (AOAC, 1990; Tenge et al., 1993; Yearsley et al., ...
متن کاملChinese-style Salted Fish
In southern China, about 20 different fish, such as red snapper, threadfin, Spanish mackerel, croaker, Japanese mackerel, are used to prepare salted fish (Armstrong & Eng, 1983; Poirier et al., 1987). Procedures for preparation of salted fish have been described in detail previously (IARC, 1993). Briefly, salted fish are prepared by salting, brining, dry-salting, pickle curing, or a combination...
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Investigation into proximate and mineral content of three commercially important fish species (Lates niloticus, Clarias anguillaris and Hemisynodontis membranaceus using the traditional smoked method was conducted. Proximate analysis showed significant differences (P< 0.05) among the fish samples. However, there was no significant difference in their mineral content. Crude protein in fish sampl...
متن کاملSome Physicochemical Characteristics of Fish Products Sampled from Bulgarian Retail Markets
Background: The quality and safety of fish products is determined by chemical, physical, and microbiological parameters, important for satisfying consumers’ requirements. Also, the freshness of fish is essential for evaluation of its quality. On the Bulgarian retail market, fish is commonly offered chilled, frozen, or processed. The purpose of this study was to determine some physicochemi...
متن کاملImprovement and Development of Technological Processes at Production Smoked Fish
The paper presents the results of experimental data obtained in brine, the coefficients of diffusion, the mathematical model and ambassador calculated optimal values of fish salting uniform layer of a certain thickness in brine. Studied modes production canned food smoked fish with a low-temperature heat treatment of semi-finished product. Developed are optimal modes for infrared smoke generators.
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ژورنال
عنوان ژورنال: Agrikan: Jurnal Agribisnis Perikanan
سال: 2020
ISSN: 2621-0193,1979-6072
DOI: 10.29239/j.agrikan.13.2.248-252