Studies on smoke curing and preservation of oil sardine (Sardinella longiceps)
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Date
1979
Metadata
Show full item recordAbstract
A method is reported for smoke curing of oil sardine (Sardinella longiceps) by dry salting in the ratio of 1:6 (salt to fish), followed by smoking in the traditional smoke chamber in two stages, (1) at 45°C for 3h hand (2) at 75°C for 2h 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 28°C)Journal
Fishery TechnologyVolume
16Issue/Article Nr
1Page Range
47-52Collections