PREPARATION OF fROM SMOKE CURED OIL SARDINE FILLETS

Abstract

A method of preparation of smoke cured fillets
of oil sardine is described. Various procedural steps
like brining, smoking, packaging etc. have been described and
the shelf life assessed. Sodium propionate treatment is recommended
to ehnance storage life; BHA to control rancidity;
and thermal treatment to overcome the insect infestation. The
product has good consumer appeal.