QUALITY OF CURED FISH FROM TAMILNADU COAST

Abstract

Results of studies of chemical, bacteriological and organoleptic quality of cured fish collected from four major curing centres along the Tamilnadu coast are reported. Only 32.43% of the samples had moisture level below 35%, 0.9% had salt 25% and above. None of the samples showed acid insoluble ash below 1.5% . The main defects were unhygienic processing, inadequate salting, use of poor quality salt and incomplete  drying. Recommendations for improvement of quality are given.