MACKEREL FILLETS IN OIL
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Authors
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K V SARALAYA
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P PARASHURAM
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B S RAI
Abstract
Canning operations suitable for packing mackerel ( Rastrelliger
kanagurta) in the form of skinless and boneless fillets in oil
were studied and the process standardised. The technique of
lye peeling for skin removal could be successfully applied.
The storage life of the final product was tested over a period
of mie year and found to be quite comparable to other
similar fish products.
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Submitted
2017-02-13
Published
2017-02-15
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
SARALAYA, K. V., PARASHURAM, P., & RAI, B. S. (2017). MACKEREL FILLETS IN OIL. Fishery Technology, 12(2). https://doi.org/10.56093/ft.v12i2.67662
