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| Field | Value |
| Title | A preservation processs for ready to cook fish portions at room temperature |
| Names |
Nair, P.R.
Joseph, K.G. Nair, T.S.U. |
| Date Issued | 1990 (iso8601) |
| Abstract | Most of the tropical fishes become inedible after exposure at ambient temperature for 8-12 hrs. Shelf life is extended up to two weeks by storing ice at 0 degree C. Consumers prefer un-iced fish as it has better flavour and texture. A process capable of extending the shelf-life of fish at ambient temperature is definitely a step forward in the efficient distribution of fish for human consumption in the tropics. A formulation for preservation of ready to cook fish portions at room temperature and results of storage studies of treated samples of fish are reported. Preservative formulations containing calcium propionate, citric acid, sodium chloride, turmeric powder and chilli powder are discussed. |
| Genre | Article |
| Topic | food additives |
| Identifier | http://hdl.handle.net/123456789/338 |