Abstract:
Fresh silver pomfrets, black pomfrets and hilsa were canned at absolutely fresh and iced conditions and the qualities of the final products were studied comparatively in relation to the initial quality of the raw materials. Under identical conditions a maximum quality of cook-drip and nitogen contents were found to be lost in black pomfret and minimum in hilsa. Silver pomfrets and black pomfret iced for 3 days gave fairly good products on canning while hilsa came out only as a satisfactory product on canning after the same ice storage period of the raw materials.
