High temperature processing of fish sausage 1. - An improved technique
An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied
Saved in:
| Main Authors: | , |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
1986
|
| Subjects: | Fisheries, minced products, storage life, processing fishery products, temperature effects, organoleptic properties, Nemipterus japonicus, |
| Online Access: | http://hdl.handle.net/1834/33925 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|