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Abstract
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Article Information:
Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark
Aliya Al Ghabshi, Humaid Al-Khadhuri, Nasser Al-Aboudi, Sami Al-Gharabi, Aziz Al-Khatri, Nashwa Al-Mazrooei and Ponnerassery Sukumaran Sudheesh
Corresponding Author: Aliya Al Ghabshi
Submitted: December 02, 2011
Accepted: December 23, 2011
Published: April 20, 2012 |
Abstract:
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This study describes the relationship between the freshness of the starting raw material (fish) and
the final product quality in experimentally dried shark fish. Sharks were stored at room temperature (25ºC) for
0, 24 and 48 h and then salted, processed and sun dried at ambient temperatures ranging from 35 to 42ºC. There
was marked difference in sensory and microbiological quality of fresh fish stored to different time periods, but,
after drying, the quality difference was negligible. The results of this study show that storage of fish up to 48
h under experimental conditions at room temperature does not affect major microbiological quality and
proximate composition of the final dried product.
Key words: Carcharhinus macloti, dry fish, fish freshness, microbiological quality, proximate composition, ,
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Cite this Reference:
Aliya Al Ghabshi, Humaid Al-Khadhuri, Nasser Al-Aboudi, Sami Al-Gharabi, Aziz Al-Khatri, Nashwa Al-Mazrooei and Ponnerassery Sukumaran Sudheesh, . Effect of the Freshness of Starting Material on the Final Product Quality of Dried Salted Shark. Advance Journal of Food Science and Technology, (2): 60-63.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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