Sensory, chemical, microbial load and fatty acid composition changes of Silver carp (Hypophthalmichthys molitrix) after thermal drying process, vacuum packaging and holding in 4 °C
The sensory attributes, chemical indices, microbial load and fatty acid composition of Silver carp were investigated as affected by thermal drying. The samples were dried at 60 °C for 4-24 h using a laboratory dryer, and stored at 4 °C. Temperature and time were recorded until moisture reduced to 35...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Iranian Fisheries Research Organization
2016-01-01
|
| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_110213_en.html |