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https://csirspace.foodresearchgh.site/handle/123456789/182Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Bonsu, L. A. | - |
| dc.contributor.author | Sutcliffe, P. J. | - |
| dc.date.accessioned | 2017-10-06T15:01:41Z | - |
| dc.date.available | 2017-10-06T15:01:41Z | - |
| dc.date.issued | 1979 | - |
| dc.identifier.citation | Ghana Journal Of Agricultural Science, 12, 39-43 | en_US |
| dc.identifier.issn | 0855-0042 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/182 | - |
| dc.description.abstract | Freshly harvested mackerel were exposed at ambient temperatures on the deck for 6 and 9 h respectively before icing. The quality and storage life were compared to those of control samples which were iced on capture. Results indicated that control samples which were superior in quality to samples held at ambient temperatures before icing. Delays of 6 and 9 h at ambient temperatures were equivalent to losses of 3 and 5 storage days respectively. Though there was some loss in storage life, mackerel could still have an extended storage life of about 2 weeks if iced within 9 h after capture | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR), Ghana | en_US |
| dc.subject | Mackerel | en_US |
| dc.subject | Scomber japonicus | en_US |
| dc.subject | Storage | en_US |
| dc.subject | Shelf life | en_US |
| dc.subject | Iced mackerel | en_US |
| dc.subject | Storage life | en_US |
| dc.title | Studies on the storage of iced mackerel (Scomber japonicus): effect of delayed icing on the storage life | en_US |
| dc.type | Article | en_US |
| dc.journalname | Ghana Journal Of Agricultural Science | - |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_12_Bonsu1_et al.pdf | 2.18 MB | Adobe PDF |  View/Open |
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