Bello R A, Sierra G
Arch Latinoam Nutr. 1984 Sep;34(3):500-12.
Minced fish flesh, both from Catfish (Arius sp) and from a mixture of various fish species of shrimp by-catch, were mixed with several starchy ingredients and salt. Drying at 70 degrees C was done until 4-10% moisture levels were reached. Physiochemical and microbiological tests (moisture, ash, protein, fat, pH, total volatile nitrogen, thiobarbituric tests, sodium chloride, color, total pour plate counts and yeast and mould counts) were conducted before and after drying. In addition, rehydration and sensory evaluation tests were performed in the dried products. Findings revealed that sodium chloride at 1.5% works as preservative and does not affect rehydration. Starchy ingredients favor fish particles binding and enhance sensory attributes such as color and appearance. Nevertheless, more studies in this area are recommended to reach acceptable quality products.
将鲶鱼（阿里乌斯属）的鱼肉以及多种虾类副渔获物混合的杂鱼的鱼肉，与几种淀粉类成分和盐混合。在70摄氏度下干燥，直至达到4 - 10%的水分含量。在干燥前后进行了理化和微生物测试（水分、灰分、蛋白质、脂肪、pH值、总挥发性氮、硫代巴比妥酸测试、氯化钠、颜色、总平板计数以及酵母和霉菌计数）。此外，还对干燥产品进行了复水和感官评价测试。结果表明，1.5%的氯化钠可作为防腐剂，且不影响复水。淀粉类成分有利于鱼粒的结合，并增强颜色和外观等感官特性。然而，建议在该领域开展更多研究，以获得质量合格的产品。
