Impact of freezing, on some basic components of marine fish flesh (Rabbit fish) caught from the Syrian marine water
published by Tishreen University
in 2013
in Food Sciences
and research's language is
العربية
Download
Abstract in English
This work was designed to investigate the effect of temperature of frozen storage and
its duration on some chemical properties (Protein, Ash, Moisture,Lipid) of fishes Rabbit
fish (Siganus rivulatus). The fishes were subjected (from one weak to 150 day) of frozen
storage at two different degrees of low temperatures (-18 C,-24 C).
References used
AOAC. Official Methods Of Analysis of the Association of Official Analytical Chemists. 15th edition.1990,Washington, DC
AJAI S. GAUR ,and SANJAYA S. Statistical methods for practice research: aguide to data analysis using spss,2008,p:35
DARUISH andERIC B. Fish Intake, Contaminants and HumanHealth; Evaluating the Risks and the Benefits; JAMA; 2006,296:1885-1899