Standardization of canning procedure for roundscad [study conducted in the Philippines]
1982
Santos, L.M. | Morales, R.R. | Embuscado, M.E. (University of the Philippines, Iloilo City. Coll. of Fisheries)
The complete substitution of tomato sauce for roundscad Spanish style was found not feasible. Substitution was feasible at a level of fifty percent of the sauce; this did not detrimentally affect the sensory qualities of the product nor the general acceptability. The addition of citric acid (0.1%) to bring down the pH of the product to be able to reduce process requirements did not affect the quality of roundscad, canned Spanish style up to a maximum pH at 3.25. Cheaper kinds of oils e.g. coconut oil, can possibly be used in the canning of roundscad, French style instead of olive or corn oil
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