TIME LAG BETWEEN CATCHING AND CURING OF FISH AND ITS INFLUENCE ON THE FINISHED PRODUCT 1. MACREL

Abstract

A study is made to determine the maximum permissible time
lag both under iced and uniced storage conditions between the
catching of mackerel (Rastre!liger k.anagurta) and its curing, so that
the quality of the finished product is within tolerable limits. Based on
physical, chemical, bacteriological and taste panel studies the maximum
time lag permissible is fixed as 3 brs under unliced condition
and 3 days under iced condition. Icing of fish is also found to affect
the tasting qualities of the finished product.