Preparation of smoke cured fillets from oil sardine
A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1976
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| Subjects: | Fisheries, smoke curing, oil sardines, fillets, Sardinella longiceps, storage effects, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33713 |
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| Summary: | A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal. |
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