{"title":"盐渍工艺对鱼类品质的影响","authors":"M. H.R.","doi":"10.31579/2637-8876/011","DOIUrl":null,"url":null,"abstract":"Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"20 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Effect of Salting Process on Fish Quality\",\"authors\":\"M. H.R.\",\"doi\":\"10.31579/2637-8876/011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.\",\"PeriodicalId\":19242,\"journal\":{\"name\":\"Nutrition and Food Processing\",\"volume\":\"20 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-09-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition and Food Processing\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31579/2637-8876/011\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition and Food Processing","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31579/2637-8876/011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.
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