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Studies on some factors affecting the quality of salted anchovy‏

 

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  • Product Description
 

Ripened semi-preserved anchovies are prepared from fish of the Engraulis encrasicholus (L) species by a process of salting and ripening. This process goes back to ancient times and it is a common traditional in some Mediterranean countries. This study was carried out to compare the rates of spoilage and keeping quality of the ripened salted anchovies packed as a whole fish in salt and fillets in olive oil during shelf life period “marketing” at different storage temperatures of (8+2oC and 22+5oC). The shelf life of such product is limited since, the enzymatic activity is not suppressed when the ripening process is completed but continues during marketing. It is therefore necessary; recommended to store this product at refrigeration temperature and under such conditions the products keep very well. Since, at the elevated temperature, the proteolytic enzymes may breakdown the anchovy flesh specially anchovies preserved in oil to the point of liquefaction. Besides may increase of histamine production and accumulation.

Product Specifications
SKU :COC55681
AuthorAwad Mahmoud,Mostafa Kamal Mostafa and Jose Juan Rodriguez Jerez
LanguageEnglish
BindingPaperback
Number of Pages140
Publishing Year2014-05-06T00:00:00.000
ISBN9783639715552
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandScholars' Press
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00
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