Abstract:
Results of experiments conducted to work out a process for canning fresh water
fish rohu (Labeo rohita) from culture sources are presented . In order to impart a
proper firm texture to the meat cold blanching the skinless boneless meat in 15 % brine containing 0.25% calcium chloride was found necessary . Increasing the concentration of calcium chloride beyond 0 .25 %resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely effected . Other firming agents tried did not yield any beneficial effect . The meat so blanched yielded a good product when canned in `natural style .'
