Pickles from Edible Oyster (Crassostrea madrasensis) Meat


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Authors

  • Sugumar G. Fisheries College, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
  • Jeyasekaran G. Fisheries College, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
  • Jeyachandran P. Fisheries College, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin

Abstract

Two recipes were formulated for the preparation of pickles from edible oyster (Cassostrea madrasensis) meat; a conventional hot spicy taste and a sweet and sour taste. Biochemi- cal, microbiological and organoleptic tests were carried out during storage to assess the shelf ife. The pickles had a shelf life of about 6 months at ambient temperature and organolephcally both the pickles had good acceptability.

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Issue

Vol. 31 No. 1 (1994)

Section

Articles

License

Copyright rests with the Society of Fisheries Technologists (India).

How to Cite

G., S., G., J., & P., J. (2013). Pickles from Edible Oyster (Crassostrea madrasensis) Meat. Fishery Technology, 31(1). https://epubs.icar.org.in/index.php/FT/article/view/24127