Boiled fish. I. Studies of the traditional method of preservation
โดย: Sundhagul, Malee
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 23/1 Report no.1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research , 1967 รายละเอียดตัวเล่ม: 11 p.หัวเรื่อง: Boiled fish | Fishes | Food preservativesสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: It is felt that improvement of the keeping quality could be made by improving the sanitation of the plant and better handling of the fish. Authorสาระสังเขป: The keeping quality of the boiled fish produced under normal practical conditions was found to be unsatisfactory due to unsanitary condition of the plant and improper handling of the fish during processing. The finished product can be dept for only two days at ordinary temperatures after whihc time it becomes unfit for consumption. The keeping time was shown to be dependent mainly on the slat and moisture contents, and the bacterial number of the finished product.สาระสังเขป: The traditional method of boiling fish in strong brine as a means of short-time preservation has been studied. Bacterial analyses were made at each major step during processing to determine the total bacterial changes due to process procedures. It was found that salt acted as a bactericidal agent, killing more than half of the original bacterial load of the fish. Boiling added to the inhibitory effects by destroying heat-labile microorganisms, and also enzymes.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1967/84 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1967/84-2 |
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