Canning of smoked sardine
Canning of smoked sardine
Date
1977
Authors
Nair, T.S.U.
Balachandran, K.K.
Madhavan, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.
Description
Keywords
cured products, sardinella longiceps, organoleptic properties, sardinella longiceps
Citation
Fisheries Technology 1977: 14(1), 49-52