Optimal level of added salt to minimize the risk of associated chemical hazards of small-sized anchovy (Stolephorus indicus) stored at ambient and refrigerated temperatures
Abstract:Article InfoImportance of the work: Practical protocol for post-harvest handling of small-sized (less than 12 cm) anchovy by means of chilling and salting is needed to minimize the risk of associated chemical hazards.
Objectives:The objective of this study was to establish the optimal level of added salt for anchovy (Stolephorus indicus) stored at different temperatures. Materials & Methods: Changes in water phase salt (WPS) and quality of anchovy (7.99 ± 0.38 cm in length) salted at 2%, 4%, 6%, 8%, 10% and 12… Show more
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