High temperature salting of fish mince

Talabi, S.O. and Sorinmade, S.O. and Nwanekezie, R.U. and Aliu, A. (1986) High temperature salting of fish mince. In: 3rd Annual Conference of the Fisheries Society of Nigeria (FISON) , 22-25 February, 1983 ,Maiduguri, Nigeria, pp. 132-136.

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Abstract

Freshly caught miscellaneous fish were transported to the laboratory, gutted and washed before mechanical separation into bone and mince. Seven batches of the mince were then treated with seven different concentrations (Wt/Wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt of the salted cooked mince, cooked water and salted pressed mince was determined. Also, the moisture content of the salted cooked mince and salted pressed cake was determined

Item Type: Conference or Workshop Item
Title: High temperature salting of fish mince
Personal Creator/Author:
CreatorsEmail
Talabi, S.O.
Sorinmade, S.O.
Nwanekezie, R.U.
Aliu, A.
Page Range: pp. 132-136
Date: 1986
Event Title: 3rd Annual Conference of the Fisheries Society of Nigeria (FISON)
Event Type: Conference
Event Location: Maiduguri, Nigeria
Event Dates: 22-25 February, 1983
Issuing Agency: Fisheries Society of Nigeria
Uncontrolled Keywords: Nigeria; curing; food technology; minced products; processing fishery products
Subjects: Conservation
Fisheries
Item ID: 3433
Depositing User: Ms Maria Kalentsits
Date Deposited: 28 May 2010 19:22
Last Modified: 29 Sep 2011 17:23
Related URLs:
URI: http://aquaticcommons.org/id/eprint/3433

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