Effect of the he Freshness of Starting Material on the he Final Product Quality of Dried Salted Shark

摘要：

This study describes the relationship between the freshness of the starting raw material (fish) and the final product quality in experimentally dried shark fish.Sharks were allowed to spoil for 0 h, 24 h and 48 and then salted, processed and dried under experimental conditions.There was marked difference in sensory and microbiological quality of fresh fish spoiled to different time periods, but, after drying, the quality difference was negligible.The results of this study show that spoilage of fish up to 48h under experimental conditions does not affect major microbiological quality and proximate composition of the final dried product.

关键词： dry fish shark product quality microbiology proximate composition

作者: A.S.Al-Ghabshi N.M.Al-Aboudi H.Al-Gharabi H.K.Al-Khadhuri P.S.Sudheesh

作者单位: Fishery Quality Control Center,Ministry of Fisheries WealthP.B.No.427,Muscat P.C.100,Sultanate of Om Fishery Quality Control Center,Ministry of Fisheries Wealth P.B.No.427,Muscat P.C.100,Sultanate of O

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-4

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）