Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita ( Ham-Buch )

@inproceedings{Gandotra2012ChangeIP,
  title={Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita ( Ham-Buch )},
  author={Roopma Gandotra and Meenakshi Koul and Sweta Gupta and Shallini Sharma},
  year={2012}
}
The study was designed to investigate the effect of low temperature preservation on the chemical and microbial profile of fish muscle (Labeo rohita) stored for a period of twenty one days. The proximate composition and microbiological analyses were carried out at 7 days interval on muscle of fish during frozen storage. It was found that the protein, lipid, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. In fresh (unfrozen) samples, protein(15.93±0… CONTINUE READING

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