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In:
http://aquaticcommons.org/id/eprint/16491
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12051
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2015-03-27 08:52:18
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16491
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Society of Fisheries Technologists, India
Publication Date:
2021-07-06
Description:
A procedure has been worked out to (hot) smoke eel fillets. Some of the important factors such as size of the fillets, brining, pre-drying, source of smoke, smoking period, final drying have been studied. Best quality of smoked product is obtained on smoking eel fillets with a mixture of coconut-husk and sag saw-dust in 1:1 proportion for 15 hours. Optimum moisture level of the final product was fixed in the range of 30 to 35% and it had a storage life of about 8 months at room temperature.
Keywords:
Fisheries
;
Muraenesox talabonoids
;
smoked products
;
processing fishery products
;
fish fillets
;
India
Repository Name:
AquaDocs
Type:
article
Format:
application/pdf
Format:
application/pdf
Format:
169-176
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