Home > Technology & Engineering > Technology: general issues > Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting
11%
Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting

Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting

          
5
4
3
2
1

International Edition


Premium quality
Premium quality
Bookswagon upholds the quality by delivering untarnished books. Quality, services and satisfaction are everything for us!
Easy Return
Easy return
Not satisfied with this product! Keep it in original condition and packaging to avail easy return policy.
Certified product
Certified product
First impression is the last impression! Address the book’s certification page, ISBN, publisher’s name, copyright page and print quality.
Secure Checkout
Secure checkout
Security at its finest! Login, browse, purchase and pay, every step is safe and secured.
Money back guarantee
Money-back guarantee:
It’s all about customers! For any kind of bad experience with the product, get your actual amount back after returning the product.
On time delivery
On-time delivery
At your doorstep on time! Get this book delivered without any delay.
Quantity:
Add to Wishlist

About the Book

Thesis (M.A.) from the year 2013 in the subject Food Technology, grade: very good, course: Food science, language: English, abstract: Although salting is considered the oldest method for fish preservation but it does not depend on good scientific principles. So, the current study was performed to apply the hazard analysis critical control points (HACCP) system to fish salting steps. Mullet fish (Mugil cephalus) samples were obtained from Qaroun Lake, El-Fayoum, Egypt. Whole and gutted fish samples were dry salted with different salt concentrations (15%, 20% and 25% salt concentration w\w) and stored under ambient temperature for 90 days. Sensory tests, physical, chemical and microbial hazard analyses of raw and salted products were determined. Results showed that raw mullet samples were free from any foreign objectives and highly accepted. Fish flesh contained (on wet weight basis) 78.11% moisture, 17.99% crude protein, 2.46% lipid and 1.39% ash content. The values of quality criteria were 6.50 pH, 1.54 mg MA /kg sample thiobarbaturic acid (TBA) value, 25.24 mg/100g total volatile bases nitrogen (TVB-N) and 0.69 mg/100gm sample trimethylamine nitrogen (TMA-N). In addition, total plate count (TPC) and halophilic bacteria (HB) were 25×104 and 5.1×104cell/g while yeasts and molds (YM) were not detected. After dry salting, previous values fluctuated according to salt level, whole and gutted form. Also, deterioration rate was accelerated in salted samples with low salt concentration and whole fish. So, salted whole and gutted fish trials with 15% salt were spoiled before other ones under the same conditions. 20% salted fish were preferred for appearance, texture and overall acceptability. In conclusion, dry salting and storage steps were CCP1 while, preliminary washing and preparation steps were CCP2.These steps must be monitored. Keywords: HACCPs; mullet fish; salting.


Best Sellers



Product Details
  • ISBN-13: 9783656737551
  • Publisher: Grin Publishing
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 136 gr
  • ISBN-10: 365673755X
  • Publisher Date: 06 Oct 2014
  • Height: 210 mm
  • No of Pages: 96
  • Spine Width: 6 mm
  • Width: 148 mm


Similar Products

How would you rate your experience shopping for books on Bookswagon?

Add Photo
Add Photo

Customer Reviews

REVIEWS           
Click Here To Be The First to Review this Product
Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting
Grin Publishing -
Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Application of Hazard Analysis Critical Control Points (HACCP) System to Fish Salting

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book
    Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    New Arrivals



    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!