Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). IV. Effect of incorporation of different chemicals into curing salt on the texture and cooking quality of the product.

Lahiry, N. L. and Sen, D. P. and Visweswaraiah, K. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). IV. Effect of incorporation of different chemicals into curing salt on the texture and cooking quality of the product. Food Science, 10 (5). pp. 144-148.

PDF Food Science, Volume-10( (1961) 144-148.pdf - Published Version Restricted to Registered users only Download (148kB)

Abstract

Present investigation was undertaken to find out suitable chemicals which, when incorporated in the curing salt, will improve the quality of the sun-dried salted mackerel from culinary point of view.

Item Type:	Article
Uncontrolled Keywords:	chemicals, mackerel, dry salting, sun drying, storage
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Jul 2016 06:57
Last Modified:	27 Jul 2016 06:57
URI:	http://ir.cftri.res.in/id/eprint/5603

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