This research aimed to determine the parameters of time, temperature and intensity of discharge to obtain the best thickness of paddle slur in terms of quality, and to know the changes that occur during lyophilization, and to monitor the most important changes during the preservation and storage process.
The results of the analysis of fresh fish and paddlefish under the terms of the two experiments indicate a change in the proportions of the basic components: such as decreased water content and tripled protein, fat and ash than those of fresh fish.
The results of the analysis of the fish of the paddle catfish under the conditions of the two experiments during storage 9 months showed that there was no change in the proportions of chemical components in both experiments, i.e. did not affect the water content and the loss of fat, ash and protein, and the tests for aquatic imbibation of the canoeed catfish showed that the amount of water consumed by the canoeed catfish subject to the conditions of the first experiment is more than that which was subjected to the conditions of the second experiment.
The aquatic activity of the canoeed catfish in the two trials after storage of 9 months showed that it did not change.
Aleppo University Research Journal.
2014.
Students
Teachers
Graduates
Faculties
