Sequential Analysis For Testing Quality Standard Of Fish Ham And Sausage

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dc.contributor.authorUdupa, K. S.
dc.contributor.authorKulkarni, G. K.
dc.date.accessioned2022-03-14T06:53:56Z
dc.date.available2022-03-14T06:53:56Z
dc.date.issued1972
dc.description.abstractFish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tonnes. Preliminary studies in our college have shown that they can catch a lucrative market in our country. In accepting or rejecting any lot of finished product presented for inspection usually a single sampling procedure is followed where a random sample of prescribed size from the lot is taken and analysed. If the products are mass produced, single (random ) sampling is most suitable. But when the production is on small scale, lot by lot acceptance by sequential analysis is the most convenient. This plan is economical in the sense it avoids excessive sampling losses; and is superior to any other sampling method now available since it gives the largest number of correct decisions with the smallest amount of information.en_US
dc.identifier.citationFishery Technology 9(1):5-7en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5898
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectTesting Quality Standard Of Fish Ham And Sausageen_US
dc.subjectBacteriological Examinationen_US
dc.titleSequential Analysis For Testing Quality Standard Of Fish Ham And Sausageen_US
dc.typeArticleen_US
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