Freeze drying of fishery products Part I. Drying characteristics of some common Indian food fishes
Freeze drying of fishery products Part I. Drying characteristics of some common Indian food fishes
Date
1969
Authors
Govindan, T. K.
AyyappanPillai, S.
Charles Gordan, T.
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Abstract
The amenability to freeze drying preservation of prawns [Penaeus
indicus (Milne-Edwards)]. oil sardine [Sardinella longiceps (V.)],
Ptilirnin [Nentipterw japonicus (B1.)], Mullet (Mugil sp.), Cullawah
(Epinephetus spp.) and golaree [Otolithes argenteus (C.)] has been
studied. The effects of prefreezing, evaporative freezing, presence
of fat in the fish on the drying rates and reconstitution behaviour of
the freeze dried stuff have been assessed. Prawn and lean fish lend
-themselves well to freeze drying both in fresh and cooked forms,
yielding products with good reconstitution and organoleptic properties.
High fat contents in the fish retard both dehydration and
rehydration. The product obtained by prefreezing is superior to that
obtained by evaporative freezing in respect of reconstitution behaviour
and Organoleptic properties.
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Citation
Res. Ind.13(4):203-206