Changes in Nitrogen Fractions in the Fillets of Elasmobranchs during Salting
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Abstract
This paper presents the results of the study on the changes in the nitrogen fractions during curing of shark and ray. The loss of moisture, non protein nitrogen and soluble protein nitrogen upon curing in saturated brine at 27-30°C was rapid in the first 8 h followed by a much slower decrease for both shark and ray fillets. These losses were proportional to the salt uptake.Downloads
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Submitted
2012-11-27
Published
2025-06-09
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
T.V., S., & K.K., S. (2025). Changes in Nitrogen Fractions in the Fillets of Elasmobranchs during Salting. Fishery Technology, 29(1). https://doi.org/10.56093/ft.v29i1.25341