Partial drying and smoking to improve the quality of canned catla catla
Partial drying and smoking to improve the quality of canned catla catla
Date
1998
Authors
Vijayan, P.K.
Joseph, J.
Balachandran, K.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
A method for canning smoked Catla catla to yield an organoleptically acceptable product is described. Fillets of catla blanched in 10% brine for 30 min were made into fingers, partially dried in sun for 2h and smoked for 3h at 45±2°C. The smoked fingers were cooked in flowing steam for 30 min and canned in refined groundnut oil. Control samples were processed excluding smoking in one case and both smoking and drying in the other. Smoked and canned product was rated organoleptically superior. Texture improved significantly in this sample during storage.
Description
Keywords
Partial drying, smoking, quality
Citation
Proceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 242-245