Production of edible fish flour from oil-sardine.

Visweswaraiah, K. and Iyengar, J. R. and Moorjani, M. N. and Lahiry, N. L. (1960) Production of edible fish flour from oil-sardine. Journal of Scientific and Industrial Research, 19C. pp. 285-286.

PDF Journal of Scientific & Industrial Reseanh, 1960, Vol. 19C, No. 11. pp. 285, 286.pdf - Published Version Restricted to Registered users only Download (63kB)

Abstract

Edible fish flour, free from fishy odour, has been prepared from oil-sardine (Clupea louglceps) by subjectin~ the steam-cooked, pressed and dried fish meal (muscle portion) to solvent extraction employln~ acetone, alcohol, benzene or hexane. About 10 lb. of edible flour can be obtained from 100 Ib, of oil-sardine.

Item Type:	Article
Uncontrolled Keywords:	Edible fish flour, oil-sardine
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Oct 2014 07:07
Last Modified:	31 Oct 2014 07:07
URI:	http://ir.cftri.res.in/id/eprint/5073

Actions (login required)

View Item