Removal of fungus and prevention of fungal reinfestation in stored dry salted fish

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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Bibliographic Details
Main Authors: Unnikrishnan Nair, T.S., Kalaimani, N., Muraleedharan, V., Joseph, K.G.
Format: article biblioteca
Language:English
Published: 1983
Subjects:Fisheries, dried products, quality control, cured products,
Online Access:http://hdl.handle.net/1834/33811
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id dig-aquadocs-1834-33811
record_format koha
spelling dig-aquadocs-1834-338112021-07-09T02:00:11Z Removal of fungus and prevention of fungal reinfestation in stored dry salted fish Unnikrishnan Nair, T.S. Kalaimani, N. Muraleedharan, V. Joseph, K.G. Fisheries dried products quality control cured products 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. 2021-06-24T17:31:51Z 2021-06-24T17:31:51Z 1983 article 0015-3001 http://hdl.handle.net/1834/33811 en application/pdf application/pdf 128 http://aquaticcommons.org/id/eprint/18422 12051 2015-10-23 11:35:53 18422 Society of Fisheries Technologists, India
institution UNESCO
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-aquadocs
tag biblioteca
region Europa del Oeste
libraryname Repositorio AQUADOCS
language English
topic Fisheries
dried products
quality control
cured products
Fisheries
dried products
quality control
cured products
spellingShingle Fisheries
dried products
quality control
cured products
Fisheries
dried products
quality control
cured products
Unnikrishnan Nair, T.S.
Kalaimani, N.
Muraleedharan, V.
Joseph, K.G.
Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
description 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.
format article
topic_facet Fisheries
dried products
quality control
cured products
author Unnikrishnan Nair, T.S.
Kalaimani, N.
Muraleedharan, V.
Joseph, K.G.
author_facet Unnikrishnan Nair, T.S.
Kalaimani, N.
Muraleedharan, V.
Joseph, K.G.
author_sort Unnikrishnan Nair, T.S.
title Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
title_short Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
title_full Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
title_fullStr Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
title_full_unstemmed Removal of fungus and prevention of fungal reinfestation in stored dry salted fish
title_sort removal of fungus and prevention of fungal reinfestation in stored dry salted fish
publishDate 1983
url http://hdl.handle.net/1834/33811
work_keys_str_mv AT unnikrishnannairts removaloffungusandpreventionoffungalreinfestationinstoreddrysaltedfish
AT kalaimanin removaloffungusandpreventionoffungalreinfestationinstoreddrysaltedfish
AT muraleedharanv removaloffungusandpreventionoffungalreinfestationinstoreddrysaltedfish
AT josephkg removaloffungusandpreventionoffungalreinfestationinstoreddrysaltedfish
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