Standardization of Production Technique for Marinated Semi-Dried Fish

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Available Online: Jun 1, 2004

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Violeta T. Bargoyo
WPU-Puerto Princesa Campus Sta. Monica, Puerto Princesa City
Ria S. Sariego
WPU-Puerto Princesa Campus Sta. Monica, Puerto Princesa City

Abstract

A protocol for marinated semi-dried siganids production was developed through standardization of marinating procedure and shelf- life determination. The process involves soaking the fish in saturated brine solution for 15 minutes and in 1:3 vinegar-water ratio for 60 minutes. The processed fish has a shelf life of 3 days at room temperature, 2 months when refrigerated, and 51/2 months under freezing temperature.

How to Cite

Bargoyo VT, Sariego RS. 2004. Standardization of Production Technique for Marinated Semi-Dried Fish. The Palawan Scientist. 1(1):44–54.

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Keywords

siganids, semi-dried fish, marinated fish, fish processing

Issue
Vol. 1 No. 1 (2004): The Palawan Scientist
Section
Original Article
License
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.