Studies on Colombo-curing of mackerel (Rastrelliger kanagurta)
Results of investigations carried out to improve the process of 'Colombo-curing' of mackerel are presented in this paper. Optimum composition of salt and gorujka puli (malabar tamarind, Garcinia cambogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1975
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| Subjects: | Fisheries, curing, Rastrelliger kanagurta, processing methods, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33682 |
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