Some aspects of the canning of oil sardine (Sardinella longiceps).

Vasantha, M. S. and Moorjani, M. N. (1970) Some aspects of the canning of oil sardine (Sardinella longiceps). Indian Food Packer, 24 (4). 11-14, 5 ref..

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Abstract

Beheaded and eviscerated oil sardines were immersed in 25% brine for 20-30 min, rinsed, and either packed in cans after frying at 120 degree C for 4 min before canning, or canned and covered with 1 oz of curry preparation. Cans were exhausted for 20 min, peanut oil at 60 degree C added, cans seamed and processed at 10 lb/in-2 steam pressure for 45 min. Hifg fat sardines required more time for brining, but had a better taste than fish with lower oil content. Canned fried fish had no free water in the cans after retorting, and were of delicate aroma and flavour. Curried sardines were very much liked and need only warming before serving. Cost of the product would probably be too high for the majority of the population, though it has export potential.

Item Type:	Article
Uncontrolled Keywords:	CANNING-; Canning of oil sardine; SARDINES-; FRYING-; /Frying/ of oil sardines before canning; BRINING-; /brining/ of oil sardines before canning; TASTE-; /Taste/ of canned oil sardines; SMELL-; /aroma/ of canned oil sardines; FATS-(ANIMAL); Effect of fat content on taste of canned oil sardines; CURRY-POWDER; Canning of oil sardines with curry preparation
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 04:52
Last Modified:	15 Feb 2021 04:52
URI:	http://ir.cftri.res.in/id/eprint/7312

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