Quality of cured fishery products from Malabar and Kanara coasts
Quality of cured fishery products from Malabar and Kanara coasts
| dc.contributor.author | George Joseph, K. | |
| dc.contributor.author | Muraleedharan, V. | |
| dc.contributor.author | Unnikrishnan Nair, T.S. | |
| dc.date.accessioned | 2017-10-05T05:33:06Z | |
| dc.date.available | 2017-10-05T05:33:06Z | |
| dc.date.issued | 1983 | |
| dc.description.abstract | Results of chemical, bacteriological and organoleptic quality studies of cured fishery products of commerce collected from six major fish curing centres on the west coast of India are presented. 77.12% of the samples had moisture above 35%, 97.18% showed salt content below 25% and all samples had acid insoluble ash above 1.5%. 42.32% gave standard plate counts above 10,000 and 45.77% were contaminated with 'Red' halophiles. The major defects in curing were imperfect cleaning, inadequate salting and unhygienic conditions of processing | en_US |
| dc.identifier.citation | Fish Technol.20:118-122 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2931 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.title | Quality of cured fishery products from Malabar and Kanara coasts | en_US |
| dc.type | Article | en_US |
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