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A preservation processs for ready to cook fish portions at room temperature

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dc.contributor.author Nair, P.R.
dc.contributor.author Joseph, K.G.
dc.contributor.author Nair, T.S.U.
dc.date.accessioned 2013-07-22T05:38:17Z
dc.date.available 2013-07-22T05:38:17Z
dc.date.issued 1990
dc.identifier.uri http://hdl.handle.net/123456789/338
dc.description.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. en_US
dc.language.iso en en_US
dc.subject food additives en_US
dc.subject Storage life en_US
dc.title A preservation processs for ready to cook fish portions at room temperature en_US
dc.type Article en_US


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