SharePREPARATION AND KEEPING QUALITY OF HOT SMOKED MACKEREL.
Author(s) : HANUMANTHAPPA B., CHANDRASEKHAR T. C.
Type of article: Article
Summary
PRESENTATION OF A PROCESS INCLUDING ASALTING AND A SMOKING PHASE FOR FISH, THE SMOKE BEING OBTAINED BY BURNING SAWDUST AND THE SOLID PARTS OF COCONUT. THE SMOKED FISH HAVE A STORAGE LIFE OF 105, 95 AND 6 DAYS, RESPECTIVELY AT 273-275, 283 AND 302 K (0-2, 10 AND 29 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-232747.
Details
- Original title: PREPARATION AND KEEPING QUALITY OF HOT SMOKED MACKEREL.
- Record ID : 1988-1945
- Languages: English
- Source: Fish. Technol. - vol. 24 - n. 2
- Publication date: 1987
Links
See other articles in this issue (5)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mackerel; Chilling; Organoleptic property; Curing; Fish; Smoking; Storage life
-
STUDIES ON FROZEN STORAGE CHARACTERISTICS OF IN...
- Author(s) : RAVINDRANATHAN NAIR P.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 2
View record
-
PHOSPHOLIPID COMPOSITION OF SALTED AND SMOKED A...
- Author(s) : ABBASOV G. S., ALIEV V. A.
- Date : 1982
- Languages : Russian
- Source: Rybn. Hoz. - n. 12
View record
-
The microbial and sensory quality of mackerel h...
- Author(s) : KOLODZIEJSKA I., NIECIKOWSKA C., JANUSZEWSKA E., et al.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
View record
-
ON THE ICE-STORAGE CHARACTERISTICS OF CATLA CAT...
- Author(s) : BANDYOPADHYAY J. K., CHATTOPADHYAY A. K., BHATTACHARYYA S. K.
- Date : 1986
- Languages : English
- Source: Fish. Technol. - vol. 23 - n. 2
View record
-
PACKAGING FISH PRODUCTS IN MODIFIED ATMOSPHERES...
- Author(s) : PELLEGRINO C., GIACCONE V., PARISI E.
- Date : 1990/11
- Languages : German
- Source: Fleischwirtschaft - vol. 70 - n. 11
View record