Partial drying and smoking to improve the quality of canned catla catla

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dc.contributor.authorVijayan, P.K.
dc.contributor.authorJoseph, J.
dc.contributor.authorBalachandran, K.K.
dc.date.accessioned2014-02-18T06:19:03Z
dc.date.available2014-02-18T06:19:03Z
dc.date.issued1998
dc.description.abstractA 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.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, 242-245en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1521
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectPartial dryingen_US
dc.subjectsmokingen_US
dc.subjectqualityen_US
dc.titlePartial drying and smoking to improve the quality of canned catla catlaen_US
dc.typeArticleen_US
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