Studies on smoking of eel fillets
A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1970
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| Subjects: | Fisheries, Muraenesox talabonoids, smoked products, processing fishery products, fish fillets, India, |
| Online Access: | http://hdl.handle.net/1834/32319 |
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