Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)
A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28°C)
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1979
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| Subjects: | Fisheries, Sardinella longiceps, oil sardines, smoke curing, processing methods, processing fishery products, quality control, India, |
| Online Access: | http://hdl.handle.net/1834/33485 |
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| Summary: | A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28°C) |
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