الفهرس | Only 14 pages are availabe for public view |
Abstract The majority of the fish produced from Bardawillagoon is of the bori type. The total production amount is not totally consumed in the governerate of North Sinai some of its is transported to all other Egyptian governerates. Such journey crossing hundreds of kilometers takes long hours until the fish reach’s the consumer. During these long journey, the fish may undergo putrefaction due to the lack of proper transportation and standard handling. The present work is concerned with studying the proper methods of handling and preserving bori fish of Bardawillagoon. It was carried out to study the following: • The effect of some chemical preservatives agents (NaCt, propylene glycol, lactic acid, potassium sorbate, polyphosphate and sodium benzoate), which may affect the keeping quality ofbori fish. • The chemical, physical, microbiological and organoleptic properties of bori fish during cold storage in ice made from fresh water and sea water and different additives. |