::OMPARATIVE STUDIES ON THE CANNING PROPERTIES OF POMFRETS AND HILSA

Abstract

Fresh silver pomfret, black pomfret and hilsa were canned at
absolutely fresh and iced conditions and the qualities of the final
products were studied comparatively in relation to th~ initial quality
of the raw materials. Under identical conditions a maximum quantity
of cook-drip and nitrogen contents were found to be lost in black
pomfret and minimum in hiJsa. Silver pomfret and black pomfret
iced for 3 days gave fairly good products on canning while hilsa came
out only as a satisfactory product on canning after the same ice
storage period of the raw material.