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| Sorinmade, S.O.; Talabi, S.O.; Aliu, A.. |
| Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different concentrations (wt/wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt in the salted cooked mince, free and press water and salted cooked pressed mince were determined. Also, the moisture contents of the salted cooked mince and salted pressed were determined. The moisture contents of both the salted cooked mince and salted pressed cake decreased with increase in added salt and an equilibrium was reached around 20% level of added salt. However, the moisture... |
| Tipo: Report |
Palavras-chave: Fish handling; Fish handling; Http://aims.fao.org/aos/agrovoc/c_32448. |
| Ano: 1982 |
URL: http://hdl.handle.net/1834/1208 |
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