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| Field | Value |
| Title | Influence of fat content on the quality and shelf life of cured sardines |
| Names |
Devadasan, K.
Muraleedharan, V. Joseph, G. |
| Date Issued | 1977 (iso8601) |
| Abstract | Fresh oil sardines after cleaning, dressing and washing were (i) sun-dried after curing with refined salt, (ii) pickled in brine, or (iii) smoke cured. (i) was more suitable for fish with a low fat content (20.8%) and the treated fish can be stored well for up to 11 wk, but sun drying is difficult in the monsoon season. (iii) is a good method which can be practised throughout the year irrespective of the fat content. (ii) gives shorter shelf life than (i) or (iii), but is suitable for high fat fish; sodium benzoate can be used to enhance storage life. |
| Genre | Article |
| Topic | curing |
| Identifier | Fishery Technology 1977:14(1), 73-77 |