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| Aborisade,Abiola Titilola; Ajibade,Ayodeji Adeyeye. |
| Orange fruits from two seasons, in April and August 2006 representing late 2005 and early 2006 harvests respectively were cured in hot air at 36-37(0)C to 1%, 3%, 5% and 7% weight loss before storage at 28(0)C and 86% relative humidity (RH). The fruits were observed for incidence of decay, further weight loss, juice content, firmness or softening of the peel, total soluble solids (TSS), pH, titratable acidity, and colour during storage. Curing reduced the incidence of decay. All control fruits were rotten by day 21 in August harvest while 22.5% of the control was rotten by day 56 in the April harvest. Storage life was extended beyond 56 days in fruits cured with 1, 3, 5 and 7% in April harvest as there was no decay throughout, while decay incidence in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Curing; Weight loss; Storage treatment quality; Fruits. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000300034 |
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| Gatri, Y.; Mestiri, F.; Romdhane, M.S.; Mejri, S.. |
| The effect of marination on the shelf life of smoked eel (Anguilla anguilla) was investigated. The fish was hot smoked at 80°C for 90 min and separated into two samples: Lot A was immersed in a solution containing 4% acetic acid, 4% lemon juice and 10% NaCl, then stored at 4°C during 7 days. After the marination process, samples were transferred to a diluted solution, containing 2% acetic acid, and 2% NaCl. Lot B was directly immersed in the same diluted solution. Chemical (total volatile basic nitrogen), physical (pH), microbiological (Total viable count, coliforms, pathogen staphylocoques, sulphate reducing bacteria and salmonellas) and sensory analyses were performed on both lots during the storage. The marination reduced considerably the bacterial... |
| Tipo: Journal Contribution |
Palavras-chave: Anguilla anguilla; Conservation; Cured products; Curing; Quality control; Storage life; Taste tests; Storage life; Http://aims.fao.org/aos/agrovoc/c_14621. |
| Ano: 2007 |
URL: http://hdl.handle.net/1834/4260 |
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| Campello, Francois. |
| The author studies the microbial phenomena which occur during the maturation of French anchovies, some from the Basque, the others from the Roussillon coast. There are some differences in relation with the origin of the fishes. On a marine agar, the microflora of the Mediterranean ones is almost constant or in a light diminution while that of the Atlantic ones is climbing during 9 weeks before a decline. On an extremely salted agar and in the both origins the archaebacteria are increasing in number during 5 to 6 weeks and diminishing before. The complete ripening is obtained within 16-17 weeks. The limits of the significance of the microbiological analysis are discussed. |
| Tipo: Text |
Palavras-chave: MED; France; ANE; Clupeidae; Pisces; Engraulis encrasicolus; Microorganisms; Curing; Processing fishery products. |
| Ano: 1983 |
URL: http://archimer.ifremer.fr/doc/1983/publication-1826.pdf |
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| Mario, G.M.; Njisuh, Z. F.. |
| In this study we investigated how the use of mangrove wood for fish smoking by local people in some localities of the South West (SW) Province of Cameroon may be in conflict with the conservation and sustainability of mangrove ecosystems. With the use of socio-economic surveys, from February to July 2006, we established that the amount of the annual fuel-wood harvest for five study sites was about 102,650 m3 (i.e., an amount equivalent to clearing about 205.3 ha of mangrove forests annually). It is estimated that approximately 62% of this total is used to smoke most of the fish (i.e., about 90.7% of the fish landings) across the five study sites. The quantities of wood seemed to vary proportionately with fish landings across sites, hence indicating a... |
| Tipo: Journal Contribution |
Palavras-chave: Wood; Curing; Fish; Mangroves; Ecosystem management. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5477 |
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