@article{Aberoumand:305380,
      recid = {305380},
      author = {Aberoumand, Ali and Ziaei-Nejad, Saeed},
      title = {EFFECTS OF BRINING PROCESS ON NUTRIENT COMPOSITION OF FISH  SPECIES (KHARO, GOVAZIM AND KIJAR) FROM IRAN},
      journal = {International Journal of Agricultural Research, Innovation  and Technology (IJARIT)},
      address = {2015-06},
      number = {2355-2020-1582},
      year = {2015},
      abstract = {This research work was directed on the study of the  proximate chemical composition to compare the effect of the  brining constant concentration and different times on the  nutritive value of fish. The proximate composition of  treated Chirocentrus nudus (protein, fat, ash and energetic  value) for 8% salt and 18 h brining was 61.2%, 15.2%, 23.2%  and 381.60 kcal/100g respectively. Fat and ash contents in  brined fillets of Nemipterus japonicus and Saurida tumbil  were found lower and more than C. nudus respectively. As  for the proximate composition of C. nudus, it is clearly  observed that all the studied parameters are significantly  different in fresh and treated samples. Variations appeared  in nutrients was due to the interaction of the salting  treatment. It is concluded that fish treated C. nudus was  best option.},
      url = {http://ageconsearch.umn.edu/record/305380},
      doi = {https://doi.org/10.22004/ag.econ.305380},
}