High temperature processing of fish sausage 3. - Studies on some of the storage characteristics
The proximate composition of the high temperature processed fish sausage was found to be 14.56% protein, 4.65% fat, 69.14% moisture, 2.12% ash and 8.12% carbohydrate. The quality of the product during storage was assessed on the basis of the changes observed in the physical, chemical and microbiological parameters. The results of the different tests such as pH, volatile base nitrogen (VBN), trimethyl amine nitrogen (TMA-N) and jelly strength are summarized and discussed. The total bacterial load increased gradually during storage but was not proportional to the initial load.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1987
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| Subjects: | Fisheries, minced products, storage effects, quality, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33978 |
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