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Boulti (Tilapia nilotica Linn.) fish paste 1. Preparation and chemical composition

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Summary

Boulti fish (Tilapia nilotica Linn.) from Naser's lake in Aswan was converted to a ready marketable product (paste) in aluminium tubes. The quality of the product was ascertained by chemical indices. The product has a good flavour and can be kept for 5 weeks without undesirable changes. It is concluded that the production of fish paste in aluminium tubes is one of the possibilities of converting fish to precooked product.

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References

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Author notes

  1. A. A. Ibrahim

    Present address: Food Technology and Water Pollution Control Laboratory, National Research Center, Dokki, Cairo, Egypt

Authors and Affiliations

  1. Food Technology and Water Pollution Control Laboratory, National Research Center, Dokki, Cairo, Egypt

    H. T. El-Zanfaly

Authors
  1. A. A. Ibrahim
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  2. H. T. El-Zanfaly
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Ibrahim, A.A., El-Zanfaly, H.T. Boulti (Tilapia nilotica Linn.) fish paste 1. Preparation and chemical composition. Z Ernährungswiss 19, 159–162 (1980). https://doi.org/10.1007/BF02018780

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  • DOI: https://doi.org/10.1007/BF02018780

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