Effect of nisin in saturated brine and storage on the quality of dried bolti fish (Tilapia nilotica).
Bolti fish which had been eviscerated and brined in a saturated brine containing 0.5 mg nisin/g of fish for 10, 15 and 20 min, were divided into two parts, one for dehydration and the second for sun-drying. The dried products were packed in polyethylene bags and stored at room temperature for 3 months. The quality attributes were estimated during processing and monthly during storage. Total volatile bases showed a certain increase after salting, drying and throughout storage periods; thiobarbituric acid value gave the same trend, total microbial load showed a slight increase during storage, but coliform bacteria were not present after salting.
D000818:Animals; D002712:Chlorides / Q000032:analysis; D004926:Escherichia coli; D005396:Fish Products / Q000032:analysis / Q000592:standards; D005516:Food Microbiology; D005519:Food Preservation / Q000592:standards*; D005520:Food Preservatives / Q000592:standards; D008055:Lipids / Q000032:analysis; D009561:Nisin; D010084:Oxidation-Reduction; D012965:Sodium Chloride; D013472:Sunlight; D013696:Temperature; D013858:Thiobarbiturates; D013997:Time Factors
D002712:Chlorides; D005520:Food Preservatives; D008055:Lipids; D013858:Thiobarbiturates; D009561:Nisin; D012965:Sodium Chloride