Amenability of euthynnus affinis to preparation of masmin- like products by a modified process
Amenability of euthynnus affinis to preparation of masmin- like products by a modified process
| dc.contributor.author | Nair, P.R. | |
| dc.contributor.author | Nair, T.S.U. | |
| dc.contributor.author | Joseph, K.G. | |
| dc.date.accessioned | 2013-08-13T10:44:43Z | |
| dc.date.available | 2013-08-13T10:44:43Z | |
| dc.date.issued | 1994 | |
| dc.description.abstract | Euthynnus affinis has been processed to products resembling masmin and masmin flakes by cooking the dressed and brined fish under steam pressure followed by cooling, separation of the fillets (shredding for flakes) and alternate drying and smoking. The process yielded 4% more product than the traditional method. Preparation of masmin flakes can be achieved in 3 days compared to 10 days for masmin production. Both masmin and masmin flakes from E. affinis were graded very good palatable. The water soluble protein and non-protein nitrogen were higher in the product prepared by the modified process. | en_US |
| dc.identifier.citation | fishery technology 1975: 31(1), 69-71 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/438 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of fisheries Technologists (India), Cochin | en_US |
| dc.subject | Euthynnus affinis | en_US |
| dc.subject | Cured products | en_US |
| dc.title | Amenability of euthynnus affinis to preparation of masmin- like products by a modified process | en_US |
| dc.type | Article | en_US |
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