Time lag between catching and curing of fish and its influence on the finished product. 1. Mackerel
A study is made to determine the maximum permissible time lag both under iced and not iced storage conditions between the catching of mackerel (Rastrelliger kanagurta) and its curing, so that the quality of the finished product is within tolerable limits. Based on physical, chemical, bacteriological and taste panel studies the maximum time lag permissible is fixed as 8hrs under not iced condition and 3 days under iced condition. Icing of fish is also found to affect the tasting qualities of the finished product.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1971
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| Subjects: | Fisheries, Rastrelliger kanagurta, mackerels, storage methods, cured fishes, processing fishery products, quality control, |
| Online Access: | http://hdl.handle.net/1834/33546 |
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| Summary: | A study is made to determine the maximum permissible time lag both under iced and not iced storage conditions between the catching of mackerel (Rastrelliger kanagurta) and its curing, so that the quality of the finished product is within tolerable limits. Based on physical, chemical, bacteriological and taste panel studies the maximum time lag permissible is fixed as 8hrs under not iced condition and 3 days under iced condition. Icing of fish is also found to affect the tasting qualities of the finished product. |
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