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.
IBRAHIM, A. E., SHAKER, I. M. A., & El-ASHRAM, A. M. M. (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
MLA
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
HARVARD
IBRAHIM, A. E., SHAKER, I. M. A., El-ASHRAM, A. M. M. (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
VANCOUVER
IBRAHIM, A. E., SHAKER, I. M. A., El-ASHRAM, A. M. M. 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
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