An effective method for reducing belly-bursting in frozen oil sardines
A dip treatment in 15% sodium chloride solution for 30minutes prior to freezing was found to be effective in reducing belly-bursting occurring during freezing and thawing of oil sardines. The effect of size and fat content of sardines on belly-bursting phenomenon and storage characteristics of brine treated sardines have beenstudied.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1969
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| Subjects: | Fisheries, fish oils, Sardinella longiceps, belly-bursting, storage effects, freezing storage, quality control, processing fishery products, India, |
| Online Access: | http://hdl.handle.net/1834/32144 |
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