Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting

摘要

Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.