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| Field | Value |
| Title | Studies on utilisaiton of Indian oil sardine (sardinella longiceps) for the preparation of fish sausage 1. Effect of washing in water on meat characteristics and sausage quality |
| Names |
Ravishankar, C.N.
Setty, T.M.R. Shetty, T.S. |
| Date Issued | 1993 (iso8601) |
| Abstract | Effect of washing the mince from Indian oil sardine (Sardinella longiceps) with chilled water on the quality of sausages prepared from it was studied. Samples of meat were drawn at the end of each washing cycle for the analysis of physical, chemical, microbiological and organoleptic characteristics. The sausages prepared from the meat samples after each wash were also analysed for the quality. Washing of meat for six times, with a suspension time of 15 min was found to be optimum in improving the meat characteristics and the sausage quality. |
| Genre | Article |
| Identifier | Fish Technol. 30(1): 46-51 |