Some chemical, physicochemical, bacteriological and organoleptical changes in dry and mixed-salted silver carp (Hypophthalmichthys malaria), 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 (5±1°C). 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 tem- perature could considerably extend the shelf-life of salted fish.
EZ-EL-RIGAL, A. I., SHAKER, I. M. A., & El-ASHRAM, A. M. M. (2000). EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX). Egyptian Journal of Agricultural Research, 78(3), 1377-1392. doi: 10.21608/ejar.2000.323917
MLA
ATEF I. EZ-EL-RIGAL; 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, 78, 3, 2000, 1377-1392. doi: 10.21608/ejar.2000.323917
HARVARD
EZ-EL-RIGAL, A. I., SHAKER, I. M. A., El-ASHRAM, A. M. M. (2000). 'EFFECT OF SALTING METHOD AND STORAGE TEMPERATURE ON QUALITY OF SALTED SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)', Egyptian Journal of Agricultural Research, 78(3), pp. 1377-1392. doi: 10.21608/ejar.2000.323917
VANCOUVER
EZ-EL-RIGAL, A. I., 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, 2000; 78(3): 1377-1392. doi: 10.21608/ejar.2000.323917
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