Comparative studies on the canning properties of pomfrets and hilsa
Fresh silver pomfret, black pomfret and hilsa were canned at absolutely fresh and iced conditions and the qualities of the final products were studied comparatively in relation to the initial quality of the raw materials. Under identical conditions a maximum quantity of cook-drip and nitrogen contents were found to be lost in black pomfret and minimum in hilsa. Silver pomfret and black pomfret iced for 3 days gave fairly good products on canning while hilsa came out only as a satisfactory product on canning after the same ice storage period of the raw material.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1970
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| Subjects: | Fisheries, processing fishery products, canned fish, ice storage, storage effects, Pampus argenteus, Parastromateus niger, Hilsa toli, |
| Online Access: | http://hdl.handle.net/1834/32304 |
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