From Low Value to High Value: The Transformation of Silver Carp (<i>Hypophthalmichthys molitrix</i>) through Pickling-Reference-Cited by-同舟云学术

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From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

Published:2023-04-24 Issue:5 Volume:3 Page:881-890
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Hani Umme¹,Hussain Md. Ashraf¹^ORCID,Sarker Mukta¹,Mizan Abdullah Al¹,Bapary Mohammad Abu Jafor¹,Islam Md. Jakiul¹,Sayeed Md. Abu¹

Affiliation:

1. Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet-3100, Bangladesh

Funder

University Grants Commission of Bangladesh

Ministry of Science and Technology, Government of the People's Republic of Bangladesh

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00049

Reference43 articles.

1. Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)

2. DoF. Yearbook of Fisheries Statistics of Bangladesh 2020–21. Fisheries Resources Survey System (FRSS), Department of Fisheries: Ministry of Fisheries and Livestock, Dhaka, Bangladesh; Dhaka, Bangladesh, 2022.

3. Biochemical and Sensory Acceptability Changes of Fish Cutlet Prepared from Filleting Waste of Reef Cod (E pinephelus chlorostigma ) during Frozen Storage

4. Shelf stability of meat pickle developed from Kadaknath

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