Preparation of smoke cured fillets from oil sardine
| Data(s) |
1976
|
|---|---|
| Resumo |
A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18321/1/FT13.2_146.pdf Muraleedharan, V. and Valsan, A.P. (1976) Preparation of smoke cured fillets from oil sardine. Fishery Technology, 13(2), pp. 146-152. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18321/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
