Determination of Optimal Spice Combinations for Sardinella albella Fish sauce
Determination of Optimal Spice Combinations for Sardinella albella Fish sauce
Date
1991
Authors
VELAYUDHAN, P
JEGATHEESHAN, G
SANTHANAM, R
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
Conversion
of trash fish protein into readily consumable
product with long shelf life, adopting
less tedious and low cost technology,
would go a long way to augument the national
economy. In this context, marine food formed
by slow fermentation process deserves scientific
and economic concern. Fish sauce is
a fermented product obtained from the slowdigestion
of a mixture of fish and salt in the
ratio 3:1 resulting in a clear liquid with a
characteristic fermented flavour.
Description
Keywords
Determination,Optimal Spice Combinations,Sardinella albella ,Fish sauce
Citation
Fishery Tech 28(1):86-87