Development of canned fish curry
Development of canned fish curry
Date
1986
Authors
Vijayan, P.K.
Balachandran, K.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of fisheries Technologists (India), Cochin
Abstract
A process for canning sardine (Sardinella longiceps ) in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready-to-serve product, it needs no further preparation for the table.
Description
Keywords
sardinella longiceps, processed fishery products, canned products, marine
Citation
fishery technology 1986: 23(1) 57-60