Ready to fry dried products from low cost fish

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dc.contributor.authorKhasim, D.I.
dc.contributor.authorPrasad, M.M.
dc.date.accessioned2014-02-18T06:51:55Z
dc.date.available2014-02-18T06:51:55Z
dc.date.issued1998
dc.description.abstractA method of processing ready to fry dried products from low cost fish like silverbelly (Leiognathus splendens), sciaenids (Johnius carutta, Nibea maculata) and upenoids (Upeneus sulphureus) is discussed. It involves dressing the fish, blanching in 10% boiling brine for 1-1.5 min depending on the size and drying in sun or in a drier. Loose central bones are removed and the meat is mixed with a mixture of spices, packed in polythene bags and stored at room temperature. Organoleptic, biochemical and bacteriological evaluation indicated that the products from sciaenids and upenoids were acceptable for five months and those from silver belly upto six months.en_US
dc.identifier.citationProceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 261-263en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1525
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectLow-cost fishen_US
dc.subjectready to fry productsen_US
dc.subjectspices mixtureen_US
dc.titleReady to fry dried products from low cost fishen_US
dc.typeArticleen_US
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