Processing Chank Meat (Xancus pyrum) into Pickles


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Authors

  • Dhanapal K. Fisheries College and Research Institute Tuticorin
  • Rathnakumar K. Fisheries College and Research Institute Tuticorin
  • Indra Jasmine G. Fisheries College and Research Institute Tuticorin
  • Jeyachandran P. Fisheries College and Research Institute Tuticorin

https://doi.org/10.56093/ft.v31i2.24903

Abstract

Methods have been worked out for the production of pickles from Chank (Xancus . pyrum) meat. The pickle was subjected to biochemical, bacteril)logical and organoleptic tests at different intervals of storage. The chank meat pickles packed in glass bottles and sealed air tight remained in good condition for six months at ambient temperature.

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Submitted

2012-11-06

Published

2025-06-10

Issue

Section

Research Note

How to Cite

K., D., K., R., G., I. J., & P., J. (2025). Processing Chank Meat (Xancus pyrum) into Pickles. Fishery Technology, 31(2). https://doi.org/10.56093/ft.v31i2.24903
Citation