[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on some species of fish and preservatives in the manufacture of fish sausage.

Krishnaswamy, M. A. and Rudrasetty, T. M. and Revankar, G. D. (1964) Studies on some species of fish and preservatives in the manufacture of fish sausage. Journal of Food Science and Technology , 1 (4). pp. 64-67.

[img] PDF
JFST_1964_64-.pdf
Restricted to Registered users only

Download (182kB)

Abstract

Preparation, organoleptic quality and proximate composition of sausages from some varieties of fish and their blends have been studied. The colour, flavour and texture of sausage from cut fish (marine) were quite acceptable; the sausage from oil sardine was of somewhat inferior organoleptic quality. The sausage had the following percentage composition: protein (N × 6.25), moisture, ether extractives, starch and ash were 18.3, 70.1, 5.1, 4.3 and 3.3 respectively. Sorbic acid compared well with nitrofurazone as a preservative.

Item Type: Article
Uncontrolled Keywords: Fish sausage fish chemical preservatives
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: CFTRI Resource Centres
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:45
Last Modified: 28 Dec 2011 09:51
URI: http://ir.cftri.com/id/eprint/5700

Actions (login required)

View Item View Item