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Effect of Nisin in Saturated Brine and Storage on the Quality of Dried Bolti Fish (Tilapia nilotica)

✍ Scribed by Zaki, M. S. ;El Mansy, H. A. H. ;Hassan, Y. M. ;Rahma, E. H. A.

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
369 KB
Volume
20
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Bolti fish which had been eviscerated and brined in a saturated brine containing 0.5 mg nisin/g of fish for 10, 15 and 20 min, were divided into two parts, one for dehydration and the second for sun‐drying. The dried products were packed in polyethylene bags and stored at room temperature for 3 months. The quality attributes were estimated during processing and monthly during storage. Total volatile bases showed a certain increase after salting, drying and throughout storage periods; thiobarbituric acid value gave the same trend, total microbial load showed a slight increase during storage, but coliform bacteria were not present after salting.

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