Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)

Chandrasekhar, T.C.; Rudra Setty, T.M.; Udupa, K.S.

Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)

1979

Chandrasekhar, T.C. | Rudra Setty, T.M. | Udupa, K.S.

A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28°C)

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Mots clés AGROVOC

fisheries india oil sardines processing fishery products quality control sardinella longiceps

Informations bibliographiques

D'autres materias

Processing methods; Smoke curing

Langue

anglais

Format

application/pdf, application/pdf, 47-52, application/pdf

ISSN

0015-3001

Type

Journal Article

Source

http://aquaticcommons.org/id/eprint/18065, 12051, 2015-10-01 15:44:38, 18065, Society of Fisheries Technologists, India

Sur AGRIS depuis: 2024-06-20

Date de modification: 2025-04-17

Format: Dublin Core

Fournisseur de données

Cette notice bibliographique a été fournie par Society of Fisheries Technologists

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Liens

http://hdl.handle.net/1834/33485

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Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)

1979

Mots clés AGROVOC

Informations bibliographiques