Utilization of Trash Fish for Human onsumption: Ill Studies on the Development of Fish Pickle from Nemipterus japonicus

CHANDRASHEKAR, T. C; RUDRASETTY, T. M; LAKSHMAN REDDY, P. T; ASW ATHNARA Y ANA, C

Utilization of Trash Fish for Human onsumption: Ill Studies on the Development of Fish Pickle from Nemipterus japonicus

Files

Utilization of Trash Fish for Human Consumption III Studies on the Development of Fish Pickle from Nemipterus japonicus.pdf(115.16 KB)

Date

1978

Authors

CHANDRASHEKAR, T. C

RUDRASETTY, T. M

LAKSHMAN REDDY, P. T

ASW ATHNARA Y ANA, C

Publisher

Society of Fisheries Technologists (India) Cochin

Abstract

A method for the preparation of fish pickles from a lean variety of fish namely pink perch ( Nemipterus japonicus) is described. Dipping the fish in 10% sodium chloride solution containing 6% acetic acid before pickling, was found desirable for retaining the meaty texture of the product. The product has no fish smell or flavour and has a shelf life of more than six months at ambient temperatures and scored very well in organoleptic tests.

Keywords

Utilization,Trash Fish ,Human Consumption: Ill Studies,Development,Fish Pickle,Nemipterus japonicus

Citation

Fishery Tech 15(2):125-128

URI

http://drs.cift.res.in/handle/123456789/5824

Collections

FT Vol.15(2)

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