Traditional smoking of freshwater fish and its improvements
Traditional smoking of freshwater fish and its improvements
| dc.contributor.author | Bandyopadhyay, J.K. | |
| dc.contributor.author | Chattopadhyay, A.K. | |
| dc.date.accessioned | 2014-02-18T09:23:23Z | |
| dc.date.available | 2014-02-18T09:23:23Z | |
| dc.date.issued | 2002 | |
| dc.description.abstract | Studies on smoke dried fresh water fish marketed in Sambalpur District of Orissa revealed that the products were of non-uniform quality with widely varying shelf life ranging from 4 to 165 days at ambient temperature. Shelf life of smoke dried Gudusia chapra, a low cost freshwater fish, could be increased to 11 months by adopting controlled hygienic measures and pre-treatment with 2% turmeric suspension even by following traditional method. A cheap smoke kiln has also been designed and fabricated to produce better smoked products . | en_US |
| dc.identifier.citation | Proceedings of the National Seminar on Riverine and Reservoir Fisheries - Challenges and Strategies, 23-24 May 2001, Cochin India ed. by Boopendranath, M.R. et. al, 325-328 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1535 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists(India),Cochin | en_US |
| dc.subject | Traditional smoking | en_US |
| dc.subject | freshwater fish | en_US |
| dc.subject | turmeric | en_US |
| dc.subject | improved kiln | en_US |
| dc.title | Traditional smoking of freshwater fish and its improvements | en_US |
| dc.type | Article | en_US |
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