Figures index

From

Nutritional Quality Analysis of Bangladeshi Fish Species, M. Tengra (Hamilton-Buchanan, 1822) Preserved with Different Salt Curing Methods in Laboratory Condition

Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Mosarrat Nabila Nahid, Farzana Binte Farid

American Journal of Food and Nutrition. 2014, 2(6), 100-107 doi:10.12691/ajfn-2-6-2
  • Figure 1. Bio-chemical composition of the fresh experimental fish, freshly-processed dry-salted (DS) and pickle-salted (PS) M. tengra fish-products
  • Figure 2. Changes in proximate composition of dry-salted (DS) M. tengra fish during storage at room temperature
  • Figure 3. Changes in proximate composition of pickle-salted (PS) M.tengra fish during storage at room temperature
  • Figure 4. Changes in TVB-N contents of dry-salted (DS) and pickle-salted (PS) M.tengra during storage at room-temperature
  • Figure 5. Changes in pH value of dry-salted (DS) and pickle-salted (PS) M.tengra during storage at room-temperature
  • Figure 6. Changes in FFA contents of dry-salted (DS) and pickle-salted (PS) M.tengra during storage at room-temperature