Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
A simple and effective method is described for converting dry fish products infested with fungus and red halophilic bacteria to acceptable ones. Washing, drying and then smearing with a mixture of 3% sodium propionate in dry, refined salt in a ratio of 1 part mixture: 10 parts dry fish resulted in the fish having a shelf life of 5 months.
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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1983
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| Subjects: | Fisheries, dried products, quality control, cured products, |
| Online Access: | http://hdl.handle.net/1834/33811 |
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