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
| dc.contributor.author | Devadasan, K. | |
| dc.contributor.author | Muraleedharan, V. | |
| dc.contributor.author | Joseph, G. | |
| dc.date.accessioned | 2013-06-05T10:48:03Z | |
| dc.date.available | 2013-06-05T10:48:03Z | |
| dc.date.issued | 1977 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fishery Technology 1977:14(1), 73-77 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/193 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | curing | en_US |
| dc.subject | drying | en_US |
| dc.subject | sardine | en_US |
| dc.subject | shelf life | en_US |
| dc.subject | brining | en_US |
| dc.title | Influence of fat content on the quality and shelf life of cured sardines | en_US |
| dc.type | Article | en_US |
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