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Studies on the curing and preservation of "choodai" I. Some Aspects of Dry Salting

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Relation http://eprints.cmfri.org.in/1732/
 
Title Studies on the curing and preservation
of "choodai" I. Some Aspects of Dry Salting
 
Creator Pillai, V K
Valsan, A P
Nayar, M R
 
Subject Food Chemistry
 
Description The methods adopted in India for the curing of " Choodai " (Sardinella
spp.) in places where this fish constitutes a major portion of the fishery can
be broadly classified into the following, viz., sun-drying, dry-salting, wet-salting
and pit-curing. A specialised method known as the ' Colombo
method of curing' is practised on a commercial scale in some places on the
West Coast (Nicholson, 1930). The choice of the method adopted by the
fishermen seems to be based more on convenience rather than on convention.
When there is heavy fishing the fishermen invariably resort to sun
drying and often spread the fish on the sandy beach itself for drying. The
product thus obtained will not be wholesome and may contain, besides sand,
other materials from the mud. The fish is sometimes washed in sea-water
before being spread for drying, but this practice also is not strictly followed
anywhere. In the dry salting and wet salting processes also many such
unhygienic practices are often met with. Immediately after catch, the fish
is mixed with salt without washing and removal of the slimy matter (the
quantity of salt being a matter of approximation in places where Government
fish-curing yards are not available) and left in some containers until
a good market is found for the fish. No strict time limit is followed for the
salting process and as such the products can either be under-salted or oversalted.
As regards pit-curing it can be considered to be the most unhygienic
method practiced in the curing of "Choodai". The fish without washing
is mixed with salt, generally in excess, and put in pits lined on the inside with
palmyrah leaves, covered with palmyrah leaf mats with earth above and
tramped upon to give pressure (Nicholson, 1930). The product obtained
is often in a disintegrated form with a viciating smell and mixed with a very
high percentage of sand.
 
Publisher CMFRI/ICAR
 
Date 1957
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/1732/1/Article_05.pdf
Pillai, V K and Valsan, A P and Nayar, M R (1957) Studies on the curing and preservation of "choodai" I. Some Aspects of Dry Salting. Indian Journal of Fisheries, 4 (1). pp. 32-46.