High temperature salting of fish mince
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
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| Main Authors: | , , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
1986
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| Subjects: | Conservation, Fisheries, Nigeria, curing, food technology, minced products, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/21169 |
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