ICE STORAGE CHARACTERISTICS OF FRESH AND BRINED SHARK FILLETS.
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Authors
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K K SOLANKI
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R VENKATARAMAN
Abstract
Ice storage characteristics of fresh and brined fillets from fresh shark (Carcharias
melanopterus) were studied in and out of contact with ice for more than two weeks.
Changes occurring in biochemical constituents, physical qualities and bacterial
counts of the fillets are reported. Shelf life of brined fillets out of contact with ice
was considerably longer than that of control samples tinder similar conditions.
Icing of shark fillets is suggested as a method for the removal of urea on a commercial
scale.
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Submitted
2017-03-02
Published
2017-03-02
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
SOLANKI, K. K., & VENKATARAMAN, R. (2017). ICE STORAGE CHARACTERISTICS OF FRESH AND BRINED SHARK FILLETS. Fishery Technology, 15(1). https://doi.org/10.56093/ft.v15i1.68347
