Pickles from Edible Oyster (Crassostrea madrasensis) Meat
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Authors
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Sugumar G.
Fisheries College, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
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Jeyasekaran G.
Fisheries College, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin
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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.Downloads
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Submitted
2012-10-03
Published
2025-06-10
Issue
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Articles
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
G., S., G., J., & P., J. (2025). Pickles from Edible Oyster (Crassostrea madrasensis) Meat. Fishery Technology, 31(1). https://doi.org/10.56093/ft.v31i1.24127
