KRISHI
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http://krishi.icar.gov.in/jspui/handle/123456789/44361Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Khasim, D.I. | en_US |
| dc.contributor.author | Prasad, M.M. | en_US |
| dc.date.accessioned | 2021-01-01T08:20:05Z | - |
| dc.date.available | 2021-01-01T08:20:05Z | - |
| dc.date.issued | 1998-01-01 | - |
| dc.identifier.citation | Khasim, D.I. and Prasad, M.M.(1998) Ready to fry dried products from low cost fish.In: Proceedings of the Symposium on Advances and Priorities in Fisheries Technology. Balachandran, K.K. et. al,(Eds), pp 261-263 , Society of Fisheries Technologists (India), Cochin. | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/44361 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | A method of processing ready to fry dried products from low cost fish like silverbelly (Leiognathus splendens), sciaenids (Johnius carutta, Nibea maculata) and upenoids (Upeneus sulphureus) is discussed. It involves dressing the fish, blanching in 10% boiling brine for 1-1.5 min depending on the size and drying in sun or in a drier. Loose central bones are removed and the meat is mixed with a mixture of spices, packed in polythene bags and stored at room temperature. Organoleptic, biochemical and bacteriological evaluation indicated that the products from sciaenids and upenoids were acceptable for five months and those from silver belly upto six months. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Society of Fisheries Technologists(India),Cochin | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Low-cost fish | en_US |
| dc.subject | Ready to fry products | en_US |
| dc.subject | Spices mixture | en_US |
| dc.title | Ready to fry dried products from low cost fish | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Proceedings | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Not Available | en_US |
| dc.publication.volumeno | Not Available | en_US |
| dc.publication.pagenumber | 261-263 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Ready to Fry Dried products from Low Cost Fish- Khasim.pdf | 120.27 kB | Adobe PDF | View/Open |
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