Use of different glazes in frozen oil sardines

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dc.contributor.authorMathen, C.
dc.contributor.authorChoudhury, D.R.
dc.contributor.authorPillai, V.K.
dc.date.accessioned2013-12-27T04:53:13Z
dc.date.available2013-12-27T04:53:13Z
dc.date.issued1966
dc.description.abstractThis paper reports on the relationship between the seasonal variations in the oil content of the Indian oil sardines (Sardinella longiceps) and their frozen stroage life at -18°C and on the use of various chemicals and coating materials to extent their storage life . It is observed that there is an invese relationship between the oil content and the frozen storage life - oil content varying from 10 .33 to 42.43 % (MFB) and storage life from 2 to 5 months. Extension of storage life is achieved by dipping in hydroquinone solution prior to freezing or by coating with agar agar after freezing . Data on changes in peroxide value, free fatty acids, moisture, drip and organoleptic characteristics during frozen storage are presenteden_US
dc.identifier.citationFishery Technology 1966: 3(1), 30-37en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1091
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectOil sardineen_US
dc.subjectfrozen storageen_US
dc.subjectorganoleptic characteristicsen_US
dc.subjectfreezingen_US
dc.subjectascorbic aciden_US
dc.subjectBHAen_US
dc.subjectBHTen_US
dc.subjectcitric aciden_US
dc.subjectgelatineen_US
dc.titleUse of different glazes in frozen oil sardinesen_US
dc.typeArticleen_US
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