Studies on Smoke curing and Preservation of Oil Sardine (Sardinella longiceps)

Abstract

A method is reported for smoke curing of oil sardine ( Sardinella longiceps) by dry
salting in the ratio of I :6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (I) at 45°C for 3 hand (2) at 75°C for 2 h with smoke generated from coconut husk, wood shavings and saw dust in 2:2:1 proportion. The product obtained had good odour, flavour, golden yellow colour and a shelf-life of 8 weeks at room temperature (26 to 28oC)