Quality of fishmeal produced at veraval
Quality of fishmeal produced at veraval
| dc.contributor.author | Solanki, K.K. | |
| dc.contributor.author | Badonia, R. | |
| dc.date.accessioned | 2014-02-22T05:43:26Z | |
| dc.date.available | 2014-02-22T05:43:26Z | |
| dc.date.issued | 1988 | |
| dc.description.abstract | More than 50% of the fish landed on the Saurashtra coast is sun-dried most of which is converted into fishmeal. Veraval is the predominant fishmeal production center, with about 15-20 pulverising plants. A large number of samples of fishmeal from these plants were analysed for their biĀochemical and microbiological qualities. In a majority of samples protein content formed about 30-55%, moisture 10-15%, salt 3-10% and ash 25-35%. High ash content may be due to incorporation of prawn shell etc with the fishmeal. NPN content and other parameters were also studied. Microbilogical quality of the product was found to be generally satisfactory. The handling and processing practices and ways of improving them and processing and storage losses are discussed. | en_US |
| dc.identifier.citation | Fishing Chimes 1988: 8(3), 58-61 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1579 | |
| dc.language.iso | en | en_US |
| dc.publisher | J.V.H Dixitula | en_US |
| dc.subject | Fishmeal | en_US |
| dc.subject | veraval | en_US |
| dc.subject | microbiological quality | en_US |
| dc.title | Quality of fishmeal produced at veraval | en_US |
| dc.type | Article | en_US |
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