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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书目信息
其它主题
Processing methods; Smoke curing
语言
英语
格式
application/pdf, application/pdf, 47-52, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
http://aquaticcommons.org/id/eprint/18065, 12051, 2015-10-01 15:44:38, 18065, Society of Fisheries Technologists, India
2024-06-20
2025-04-17
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