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Studies on the Production of Better-Quality Salt-Cured and Sun-Dried Mackerel (Rastrelliger canagurta)

Sen, D. P. and Lahiry, N. L. (1964) Studies on the Production of Better-Quality Salt-Cured and Sun-Dried Mackerel (Rastrelliger canagurta). Food Technology. pp. 107-110.

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Abstract

Salt-cured and sun-dried mackerel is an important fish product in Southeast Asia. This product as available in local markets has a very limited storage life since it has a number of defects,including: a) "reddening," browning, or other discoloration; b) mold attack; and c) development of rancidity and off flavor.A curing mixture comprising common salt, sodium benzoate, sodium acid phosphate, sodium bicarbonate,sodium hexameta-phosphate, and ascorbic acid was formulated for drycuring and sun-drying of mackerel. Fish thus cured and subsequently given a dip treat-incut in potassium sorbate solution prior to drying kept well for 6-7 months at room temperature.

Item Type: Article
Uncontrolled Keywords: Salt-cured sun-dried mackerel curing quality
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 05:07
Last Modified: 28 Dec 2011 10:03
URI: http://ir.cftri.com/id/eprint/8635

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