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THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS

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  • معلومة اضافية
    • بيانات النشر:
      Scientific Web Journals (SWJ), 2018.
    • الموضوع:
      2018
    • نبذة مختصرة :
      This study identifies the effect of freezing raw material on the storage quality of salted Atlantic bonito ( Lakerda ) at refrigerated (4 ±1 ° C) and ambient (17 ±3 ° C) conditions. It also shows the effect of different salt:fish ratios on the shelf-life and biogenic amine development during storage. The products with the lowest salt content corresponded to the lowest sensory acceptance. Previously frozen raw material (FRM) had higher salt uptake compared to freshly salted fish (FSF). Water phase salt (WPS %) level usually reached to suggested seafood safety levels (20%) within the 1 st week. There were significant differences (p
    • File Description:
      application/pdf
    • ISSN:
      2602-2834
    • الرقم المعرف:
      10.3153/fh18022
    • Rights:
      OPEN
    • الرقم المعرف:
      edsair.doi.dedup.....5bdf82ad84c912f914280b4d0a2bc095