Utilization of jawla (acetes spp)
Utilization of jawla (acetes spp)
Date
1998
Authors
Zynudheen, A.A.
Sen, A.
Ravishankar, C.N.
Kumar, K.A.
Badonia, R.
Solanki, K.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India),Cochin
Abstract
Dried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated with extraneous matter. Various products like wafer, soup powder, cutlet, spiral and squid stuffed with jawla were prepared and their sensory qualities were evaluated. The studies showed that all products were acceptable.
Description
Keywords
Jawla, product development, acetes
Citation
Proceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 264-266