CHANGES IN NUTRITIVE VALUES OF CANNED PRODUCT FROM CATLA DURING CANNING AND STORAGE
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Authors
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NITYANANDA DAS
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K. C. DORA
Abstract
Fish is an important source of protein in human nutrition. Because of its perishable nature, several methods have been tested to preserve it. Canned are cooked foods with good durability at room temperature and hence instantly available for consumption with little or no further preparation for the table. Precooking for canning can be carried out by steam, hot air, hot brine, scalding in hot oil or frying in oil. Zaitsev et al. (1969) have reported that during precooking, fish flesh releases fat, moisture and water-soluble vitamins. These losses are directly proportional to the temperature and duration of cooking and inversely proportional to the fat content of flesh. Chand (1991) has reported that during frying, the moisture content of mackerel decreased, but there was an apparent increase in other proximate parameters of fried products on wet weight basis. The biochemical changes during the storage period of six months for different canned products (in various filling media) prepared from mrigal, pink perch, white sardine and squid were studied by Bhat (1983), Suresh Kumar (1984), Jeyasekaran (1985) respectively. Canned product developed from catla may find a ready market in the Eastern parts of India, especially in West Bengal, where carps are considered to be a delicacy. In the present work, attempt was made to study the changes in nutritive values of canned products during canning and storageReferences
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