Preparation of Salted-pressed Psenes indicus and its Storage Characteristics
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Authors
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R. Chakraborti
Research Centre of Central Institute of Fisheries Technology, Kakinada
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S.S Gupta
Research Centre of Central Institute of Fisheries Technology, Kakinada
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C.C. Panduranga Rao
Research Centre of Central Institute of Fisheries Technology, Kakinada
Abstract
This paper describes a process for the preparation of salted and pressed Psenes indicus and its storage characteristics. Dressed Psenes indicus immersed in saturated brine for 7 days, were pressed under pressure of 0.048 to 0.08 kg/cmz. The salted and pressed fish packed in 70 p. nylon/surlyn bag under vacuum was acceptable for 120135 days, while those packed in 200 gauge polythene bag without vacuum was acceptable for 45-60 days at ambient temperature. 0.1 % propionic acid treated salted and pressed Psenes indicus had 15 days longer storage life than untreated one.Downloads
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Submitted
2013-02-28
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Chakraborti, R., Gupta, S., & Panduranga Rao, C. (2025). Preparation of Salted-pressed Psenes indicus and its Storage Characteristics. Fishery Technology, 28(2). https://doi.org/10.56093/ft.v28i2.27727
