Effect of varying proportions of salt to fish on the quality of salted and dried Trigger fish (Balistes capriscus)

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DC Field	Value	Language
dc.contributor.author	Nerquaye-Tetteh, G. A.	-
dc.date.accessioned	2017-10-12T13:07:14Z	-
dc.date.available	2017-10-12T13:07:14Z	-
dc.date.issued	1978	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 11, 141-145	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/317	-
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Trigger fish	en_US
dc.subject	Salted fish	en_US
dc.subject	Fish preservation	en_US
dc.subject	Salted fish	en_US
dc.subject	Balistes capriscus	en_US
dc.title	Effect of varying proportions of salt to fish on the quality of salted and dried Trigger fish (Balistes capriscus)	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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