UTILISATION OF TRASH FISH 1 PREPARATION Of FISH FLAKE
2016
VENUGOPALAN, V. | GOVINDAN, T. K.
The paper deals with the investigations carried out on thepreparation of odourless fish-starch flakes using partially deodourisedtrash fish meat and different sources of starch like corn, tapioca,maida and blackgram.It has been found that the products using corn and tapioca arebetter compared to those -prepared using other two starches, theproduct from corn being the best. The product has a protein contentof about 20% and has been found to have a storage life of 4 monthsat 37°C.
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