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Chemical preservation of sardine fish to obtain a good grade fish oil (I).

Visweswaraiah, K. (1969) Chemical preservation of sardine fish to obtain a good grade fish oil (I). Journal of Food Science and Technology (Mysore), 6 (2). 103-105, 10 ref..

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On the Indian coast the oil sardine deteriorates rapidly (in 6-8 h) at 28-30 degree C, but the time gap between catching and processing is 12 h or longer and extracted oil is then dark in colour, has an unpleasant odour and high free fatty acid content. More solids are leached out in pressing than from fresh fish and the quantity and quality of fish meal is also poor. Various dip treatments (fish: solution ratio 2:1) were tried within 2 h of catching the fish. Aureomycin hydrochloride (100-250 ppm), sodium benzoate (1-2%), sodium hypochlorite (2.4%) and hexamine (2%) each reduced fish odour after 24 h at 27-30 degree C but the tissue became too soft, which reduced the yield of extraced oil. An ammonia dip (0.5 N solution/10 min), followed by airtight storage, checked bacterial spoilage but muscle contents were completely digested and yield of pressed oil was very low. Continuous steeping in 15% NaCl was ineffective but 20% and saturated brines gave good suppression of bacterial and enzyme activity for approximate equal to20 h. Good preservation was obtained with 1.2-1.6% formalin (40-68 h) or 1.5% sodium nitrite (32-48 h) but muscle becomes tough with the former and soft with the latter. A combination recommended is saturated NaCl with 0.4% formalin, which gives a keeping quality of 40-60 h, good yellow colour of extracted oil with a yield only 6% less than fresh fish. [See also preceding abstract.]

Item Type: Article
Uncontrolled Keywords: PRESERVATION-; Preservation of oil sardine for production of fish oil; SARDINELLAS-; FISH-; OILS-(ANIMAL); AUREOMYCIN-; Use of /aureomycin hydrochloride for preservation of sardines; FORMALDEHYDE-; Use of /formalin/ for preservation of sardines; BRINE-; Use of /brine/ for preservation of sardines; BENZOIC-ACID; Use of /sodium benzoate/ for preservation of sardines; SODIUM-HYPOCHLORITE; Use of /sodium hypochlorite/ for preservation of sardines; HEXAMINE-; Use of /hexamine/ for preservation of sardines; SODIUM-NITRITE; Use of /sodium nitrite/ for preservation of sardines
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 09:54
Last Modified: 15 Mar 2010 09:54
URI: http://ir.cftri.com/id/eprint/7361

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