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

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dc.contributor.authorCHANDRASHEKAR, T. C
dc.contributor.authorRUDRASETTY, T. M
dc.contributor.authorLAKSHMAN REDDY, P. T
dc.contributor.authorASW ATHNARA Y ANA, C
dc.date.accessioned2022-02-21T09:30:45Z
dc.date.available2022-02-21T09:30:45Z
dc.date.issued1978
dc.description.abstractA 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.en_US
dc.identifier.citationFishery Tech 15(2):125-128en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5824
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectUtilization,Trash Fish ,Human Consumption: Ill Studies,Development,Fish Pickle,Nemipterus japonicusen_US
dc.titleUtilization of Trash Fish for Human onsumption: Ill Studies on the Development of Fish Pickle from Nemipterus japonicusen_US
dc.typeArticleen_US
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