CANNING OF SMOKED SARDINE.
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Authors
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T. S UNNIKRISHNAN NAIR
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K K BALACHANDRAN
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P MADHAVAN
Abstract
A process for canning smoked oil sardine (Sardinella
longiceps) is described. Cold blanching of dressed fish in brine,
smoking followed by drying in hot air or cooking in steam
to reduce the moisture content to the required level and
subsequent canning yields product with good organoleptic
properties. Coconut husk is used as source of smoke.
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Submitted
2017-02-25
Published
2017-02-25
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
NAIR, T. S. U., BALACHANDRAN, K. K., & MADHAVAN, P. (2017). CANNING OF SMOKED SARDINE. Fishery Technology, 14(1). https://doi.org/10.56093/ft.v14i1.68185
