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https://csirspace.foodresearchgh.site/handle/123456789/317| Title: | Effect of varying proportions of salt to fish on the quality of salted and dried Trigger fish (Balistes capriscus) |
| Authors: | Nerquaye-Tetteh, G. A. |
| Keywords: | Trigger fish;Salted fish;Fish preservation;Salted fish;Balistes capriscus |
| Issue Date: | 1978 |
| Publisher: | Council for Scientific and Industrial Research (CSIR), Ghana |
| Citation: | Ghana Journal Of Agricultural Science, 11, 141-145 |
| Abstract: | Traditionally, Trigger fish (Balistes capriscus) is salted and sn-dried to preserve it> Previous studies by the author revealed that there is the need for standardization of the methods of processing Trigger fish in order to guarantee a product with uniform quality. The present investigation was carried out to study the effect of varying proportions of salt to fish on the quality of the the salted fish. From the various results obtained, ratios of salt to fish of 1:7 and 1:8 were found to be the best levels of salting for a period of 18 h and these have been recommended for use |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/317 |
| ISSN: | 0855-0042 |
| Journal Name: | Ghana Journal Of Agricultural Science |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_11_Nerquaye_Tetteh2.pdf | 2.31 MB | Adobe PDF |  View/Open |
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