Preparation and keeping quality of hot smoked mackerel
A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1987
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| Subjects: | Fisheries, storage life, processing fishery products, fish storage, cured products, Rastrelliger Kanagurta, |
| Online Access: | http://hdl.handle.net/1834/33993 |
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| Summary: | A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively. |
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