Chemical preservation of oil sardines (Sardinella-longiceps) to obtain a good oil.

Visweswaraiah, K. (1969) Chemical preservation of oil sardines (Sardinella-longiceps) to obtain a good oil. Journal of Food Science and Technology, 6 (3). 173-178, 22 ref..

PDF Journal of Food Science and Technology, VoL 6, September 1969, pp. 173-178.pdf - Published Version Restricted to Registered users only Download (226kB)

Abstract

It has been shown that Ininced oil sardines packed with saturated sodium chloride containing 0.25 per cent forlnaidehyde (w/w) can preserve the muscle in good quality for about 30-32 hr, under atmospheric conditions (27-30'C). The quality and yield of the derived oil are compared with the oil obtained from freshly caught fish. This method ofpreservation costs Rs 23 per metric ton of fish and helps fishermen to preserve the fish during glut season and unforeseen situations when fish cannot be processed soon into oil and Inea!.

Item Type:	Article
Uncontrolled Keywords:	PRESERVATION-; Preservation of oil sardines; SARDINELLAS-; BRINE-; Preservation of oil sardines with /brine/; FORMALDEHYDE-; Preservation of oil sardines with /formaldehyde/; SODIUM-NITRITE; Preservation of oil sardines with /NaNO2/; IODINE-; /I value of sardine oil; SAPONIFICATION-; /saponification value of sardine oil; FATTY-ACIDS; /FREE fatty acid content of sardine oil; WATER-; /moisture content of sardine oil; YIELD-; /yield/ of sardine oil; SMELL-; /smell/ of sardine oil; COLOUR-; /colour/ of sardine oil; COMMINUTION-; Effect of mincing on quality of oil from sardines; OILS-(ANIMAL)
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 05:41
Last Modified:	21 Mar 2014 05:41
URI:	http://ir.cftri.res.in/id/eprint/7353

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