ShareMethod for the preparation of sausages of acceptable quality from Indian oil sardine (Sardinella longiceps) and their shelf life at different storage temperatures.
Author(s) : RAVISHANKAR C. N., SETTY T. M. R., SHETTY T. S.
Type of article: Article
Summary
Description of the production process of fish sausages with Indian sardine flesh treated in a solution of sodium bicarbonate. Effects of several preservatives on their storage properties at 2 or 28 deg C.
Details
- Original title: Method for the preparation of sausages of acceptable quality from Indian oil sardine (Sardinella longiceps) and their shelf life at different storage temperatures.
- Record ID : 1993-2087
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 3 - n. 3
- Publication date: 1992
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Chilling; Organoleptic property; Sausage; Sardine; Fish; India
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- Date : 1988/12
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- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
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- Date : 1986
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 52 - n. 1
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- Date : 1993/05
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- Source: Ital. J. Food Sci. - vol. 58 - n. 3
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- Author(s) : RODRIGUEZ C. J.
- Date : 1991
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QUALITY CHANGES IN INDIAN OIL SARDINE (SARDINEL...
- Author(s) : SHETTY T. S., SETTY T. M. R., RAVISHANKAR C. N.
- Date : 1991
- Languages : English
- Source: Fish. Technol. - vol. 28 - n. 1
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