Utilisation of trash fish : I. Preparation of fish flake
Utilisation of trash fish : I. Preparation of fish flake
Date
1967
Authors
Venugopalan, V.
Govindan, T.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
The paper deals with the investigations carried o t on the
preparation of odo rless fish-starch flakes sing partially deodo rised
trash fish meat and different so rces of starch like corn, tapioca,
maida and blackgram.It has been fo nd that the prod cts sing corn and tapioca are
better compared to those prepared sing other two starches, the
prod ct from corn being the best . The prod ct has a protein content
of abo t 20% and has been fo nd to have a storage life of 4 months
at 37°C .
Description
Keywords
Trash fish, corn, tapioca, maida, blackgaram
Citation
Fishery Technology 1967:4(1), 35-43