Quality of cured fish from the Maharashtra coast
Chemical, bacteriological and organoleptic characteristics of sun dried/dry salted fish collected from five major centres of coastal Maharastra [sic] are reported. Wide variations are seen in the quality of the different samples. In dry salted products, moisture ranged from 16.17 to 46.58%; salt from 5.18 to 22.75%; acid insoluble ash from 1.0 to 6.8%. In sun dried samples moisture varied from 16.15 to 39.51% and acid insoluble ash from 0.42 to 2.82%. The sun dried samples, though no salt was used in the process, showed fairly good amount of salt.
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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1988
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| Subjects: | Fisheries, quality control, cured products, Maharashtra, India, |
| Online Access: | http://hdl.handle.net/1834/34059 |
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