CANNING OF OIL SARDINE (SARDINELLA LONGICEPS)-NATURAL PACK
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Authors
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T S UNNIKRISHNAN NAIR
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P MADHAVAN
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K K BALACHANDRAN
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P V PRABHU
Abstract
A simple and economic process for canning of oil sardine
( Sardinella longiceps) in its own juice having very good organoleptic
characteristics has been developed. The process consists
in dipping eviscerated, scaled and cleaned fish in brine containing
potash alum and citric acid, packing in cans, exhausting
and seaming without addition of any filling medium and heat
processing.
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Submitted
2017-01-25
Published
2017-01-25
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
UNNIKRISHNAN NAIR, T. S., MADHAVAN, P., BALACHANDRAN, K. K., & PRABHU, P. V. (2017). CANNING OF OIL SARDINE (SARDINELLA LONGICEPS)-NATURAL PACK. Fishery Technology, 11(2). https://doi.org/10.56093/ft.v11i2.67165
