IBRAHIM, A., SHAKER, I., El-ASHRAM, A. (2001). EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX). Egyptian Journal of Agricultural Research, 79(3), 1181-1196. doi: 10.21608/ejar.2001.320502
ATEF E. IBRAHIM; IBRAHIM M. A. SHAKER; AHMED M. M. El-ASHRAM. "EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)". Egyptian Journal of Agricultural Research, 79, 3, 2001, 1181-1196. doi: 10.21608/ejar.2001.320502
IBRAHIM, A., SHAKER, I., El-ASHRAM, A. (2001). 'EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)', Egyptian Journal of Agricultural Research, 79(3), pp. 1181-1196. doi: 10.21608/ejar.2001.320502
IBRAHIM, A., SHAKER, I., El-ASHRAM, A. EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX). Egyptian Journal of Agricultural Research, 2001; 79(3): 1181-1196. doi: 10.21608/ejar.2001.320502
EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)
Central Laboratory for Aquaculture Research, Abbassa, Agricultural Research Centre Ministry of Agriculture, Dokki, Giza, Egypt
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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