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| Abstract: | The study was undertaken with the aim to study the variation of different components in the drip/liquid and meat sampled at different stages of processing. The fresiand the frozen oyster meat were canned in Tin and in Aluminium cans. Various media like brine, oil, tomato sauce and wine were used. Observations were made physically and chemically for the drip/liquids and the meat at different stages of processing. The chemical analysis were made for certain nutritional and mineral components |
| Description: | Department of Marine Sciences,Cochin University Of Science And Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3591 |
| Files | Size |
|---|---|
| Dyuthi-T1557.pdf | (18.24Mb) |
| Abstract: | In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products. |
| URI: | http://dyuthi.cusat.ac.in/purl/87 |
| Files | Size |
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| Dyuthi-T0254.pdf | (13.47Mb) |
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