Influence of fat content on the quality and shelf life of cured sardines
Influence of fat content on the quality and shelf life of cured sardines
Date
1977
Authors
Devadasan, K.
Muraleedharan, V.
Joseph, G.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Fresh oil sardines after cleaning, dressing and washing were (i) sun-dried after curing with refined salt, (ii) pickled in brine, or (iii) smoke cured. (i) was more suitable for fish with a low fat content (20.8%) and the treated fish can be stored well for up to 11 wk, but sun drying is difficult in the monsoon season. (iii) is a good method which can be practised throughout the year irrespective of the fat content. (ii) gives shorter shelf life than (i) or (iii), but is suitable for high fat fish; sodium benzoate can be used to enhance storage life.
Description
Keywords
curing, drying, sardine, shelf life, brining
Citation
Fishery Technology 1977:14(1), 73-77