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2001•Egyptian Journal of Agricultural ResearchRequires access

EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)

ATEF E. IBRAHIM, IBRAHIM M. A. SHAKER, Ahmed El‐Ashram

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Abstract

Some chemical, physicochemical, bacteriological and organolepti­cal changes in dry and mixed-salted silver carp (Hypophthalmichthys molitrix), were investigated. Butterfly silver carp which had been salted were stored for 6 months at room temperature (25±5°C) and under cold storagfe at (5t10C). During the storage period, chemical indices of freshness and the bacterial count showed increasing trends; they were considerably lower in the dry and mixed-salted stored at the lower tem­perature. Sensory evaluation indicated that storage at the lower tem­perature could considerably extend the shelf-life of salted fish.

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What this paper is about

Some chemical, physicochemical, bacteriological and organolepti­cal changes in dry and mixed-salted silver carp (Hypophthalmichthys molitrix), were investigated. Butterfly silver carp which had been salted were stored for 6 months at room temperature (25±5°C) and under cold storagfe at (5t10C). During the storage period, chemical indices of freshness and the bacterial count showed increasing trends; they were considerably lower in the dry and mixed-salted stored at the lower tem­perature. Sensory evaluation indicated that storage at the lower tem­perature could considerably extend the shelf-life of salted fish.

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Available abstract

Some chemical, physicochemical, bacteriological and organolepti­cal changes in dry and mixed-salted silver carp (Hypophthalmichthys molitrix), were investigated. Butterfly silver carp which had been salted were stored for 6 months at room temperature (25±5°C) and under cold storagfe at (5t10C). During the storage period, chemical indices of freshness and the bacterial count showed increasing trends; they were considerably lower in the dry and mixed-salted stored at the lower tem­perature. Sensory evaluation indicated that storage at the lower tem­perature could considerably extend the shelf-life of salted fish.

Key concepts: Hypophthalmichthys, Salting, Silver carp, Salted fish, Food science, Fishery, Chemistry, Biology

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EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) — Research Paper | ScholarLens