Journal of Food Processing & Technology

Achyut Mishra

Publications

• Research Article
  Preservation of Farmed Carp (Naini) Fish by Salting Followed by Drying and it's Quality Evaluation
  Author(s): Dharma Raj Basnet, Rewati Raman Bhattarai, Achyut Mishra and Basanta Kumar RaiDharma Raj Basnet, Rewati Raman Bhattarai, Achyut Mishra and Basanta Kumar Rai
  
  Salting and drying of fish was studied for preservation of Naini fish. Quality evaluation was done to study the shelf life. Naini fish was procured from Regional Agricultural Rearch station, Tarahara, Sunsari, Nepal.  Three different treatment temperature (RT, 4°C and 10°C), different brine of salt concentration (4%, 8%, 12% and 16%) and four different brine treatment times (6, 12, 18, 24 hours) were optimized in this study. Sensorically, at RT (26°C) in brine of 12% salt concentration for 12 hours, at 4°C in brine of 16% salt concentration for 24 hours and at 10°C in brine of 16% salt concentration for 18 hours were optimized for Naini fish preservation. Peroxide values of these three best samples were evaluated for quality (shelf life) upto three months at 1.5 months interval. At the end of present study, peroxide value of all.. View More»
  DOI: 10.4172/2157-7110.1000212

  Abstract PDF