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| Field | Value |
| Title | Development of a process for canning fresh water fish Rohu (Labeo rohita) |
| Names |
Balachandran, K.K.
Vijayan, P.K. |
| Date Issued | 1988 (iso8601) |
| Abstract | Results of experiments conducted to work out a process for canning fresh water fish rohu (Labeo rohita) from culture sources are presented . In order to impart a proper firm texture to the meat cold blanching the skinless boneless meat in 15 % brine containing 0.25% calcium chloride was found necessary . Increasing the concentration of calcium chloride beyond 0 .25 %resulted in impairing the quality of meat, the texture becoming more fibrous and the flavour being adversely effected . Other firming agents tried did not yield any beneficial effect . The meat so blanched yielded a good product when canned in `natural style .' |
| Genre | Article |
| Topic | rohu |
| Identifier | fishery technology 1988: 25(1) 40-43 |