Development of a process for canning fresh water fish Rohu (Labeo rohita)
Development of a process for canning fresh water fish Rohu (Labeo rohita)
| dc.contributor.author | Balachandran, K.K. | |
| dc.contributor.author | Vijayan, P.K. | |
| dc.date.accessioned | 2013-08-27T06:51:21Z | |
| dc.date.available | 2013-08-27T06:51:21Z | |
| dc.date.issued | 1988 | |
| dc.description.abstract | Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented . In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15 % brine containing 0.25% calcium chloride was found necessary . Increasing the concentration of calcium chloride beyond 0 .25 %resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely effected . Other firming agents tried did not yield any beneficial effect . The meat so blanched yielded a good product when canned in `natural style .' | en_US |
| dc.identifier.citation | fishery technology 1988: 25(1) 40-43 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/523 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of fisheries Technologists (India), Cochin | en_US |
| dc.subject | rohu | en_US |
| dc.subject | canning | en_US |
| dc.subject | fibrous | en_US |
| dc.subject | blanching | en_US |
| dc.title | Development of a process for canning fresh water fish Rohu (Labeo rohita) | en_US |
| dc.type | Article | en_US |
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