Fish Processing

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Browsing Fish Processing by Subject "acetes"

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    Utilization of jawla (acetes spp)
    (Society of Fisheries Technologists(India),Cochin, 1998) Zynudheen, A.A.; Sen, A.; Ravishankar, C.N.; Kumar, K.A.; Badonia, R.; Solanki, K.K.
    Dried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated with extraneous matter. Various products like wafer, soup powder, cutlet, spiral and squid stuffed with jawla were prepared and their sensory qualities were evaluated. The studies showed that all products were acceptable.