Storage behaviour of salted and dried fish in relation to humidity conditions

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dc.contributor.authorRao, S.V.S.
dc.contributor.authorValsan, A.P.
dc.contributor.authorKandoran, M.K.
dc.contributor.authorNair, M.R.
dc.date.accessioned2014-01-02T05:13:14Z
dc.date.available2014-01-02T05:13:14Z
dc.date.issued1962
dc.description.abstractHumidity conditions play important role in governing the storage life of cured fish products, since mould growth and red halophile attack depend on the moisture content of the product which varies with changes in relative humidity (RH). An additional factor is contributed by salt, if used for curing, which by lowering the equilibrium vapour pressure in fish muscle to 76 per cent. RH helps the products to absorb moisture, when the humidity is above this level. The paper is focus on the storage characteristics dried cured fish and reveals the relation of relative humidity.en_US
dc.identifier.citationIndian Journal of Fisheries1962: 9(2), 156-161en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1215
dc.language.isoenen_US
dc.publisherIndian Council of Agricultural researchen_US
dc.subjectHumidityen_US
dc.subjectstorage behavioren_US
dc.subjectsalted and dried fishen_US
dc.titleStorage behaviour of salted and dried fish in relation to humidity conditionsen_US
dc.typeArticleen_US
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