Thermal processing of ready to serve masmin curry from skipjack tuna in opaque retortable pouches

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dc.contributor.authorBindu, J.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-02-18T08:46:41Z
dc.date.available2014-02-18T08:46:41Z
dc.date.issued2010
dc.description.abstractMasmin is a traditional dry product of the Lakshadweep islands. These islands are famous for the pole and line fishing of skipjack tuna using live baits. The surplus tuna caught after local consumption is used for the preparation of masmin. The tuna is filleted and the four loins are separated and boiled in seawater mixed with fresh water. Then, they are further smoked and dried to a product called masmin, which typically represents a piece of dark wood. The masmin is native to Lakshadweep and is exported to the mainland and countries like Sri Lanka, Singapore and other Far East countries. A number of value added products are prepared from Masmin for local consumption. Masmin is consumed in different types of curries, as cutlets, chutneys; it is also fried along with seasoning and used as an accompaniment for rice and chapatti, etc. The masmin is substituted for tuna in various dishes during the off season and forms an important diet of the people of Lakshadweep islands. The present market trends are indicative of extensive growth in demand for ready to cook or ready to serve type convenience products processed out of a wide variety of fish and shell fish. Increase in expendable income, increase in number of working women, awareness of the different types of convenience products and overall improvement in standards of living have contributed to this change. Technological upgradation and value addition have been instrumental in processing several products from fish and marketing them in overseas and urban markets.en_US
dc.identifier.citationProceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 529-539en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1528
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectThermal processingen_US
dc.subjecttunaen_US
dc.subjectMasmin powderen_US
dc.subjectCoconut milken_US
dc.subjectphysical propertiesen_US
dc.titleThermal processing of ready to serve masmin curry from skipjack tuna in opaque retortable pouchesen_US
dc.typeArticleen_US
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