Studies on colombo curing of mackerel (Rastrelligerkanagurta)
Studies on colombo curing of mackerel (Rastrelligerkanagurta)
Date
1975
Authors
Balachandran, K.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Results of investigations carried out to improve the process
of `Colombo-curing' of mackerel arc presented in this paper.
Optimum composition of salt and goruka puli (malabar tamarind,
Garcinia carnhogea) to be used in the pickle mixture to
give a product of good organoleptic and chemical characteristics
have been worked out. Sodium benzoate is used as a preservative
against the attack of molds, 'red' etc.
Description
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Citation
Fish Technol.12(2):145-150