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Studies on the preservation of fish by pickling

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Relation http://eprints.cmfri.org.in/1842/
 
Title Studies on the preservation of
fish by pickling
 
Creator Rao, S V Suryanarayana
Valsan, A P
Nayar, M R
 
Subject Food Chemistry
 
Description Pickling with salt, vinegar, sugars and spices forms a traditional method
of food preservation and is also widely employed for fish curing. A great
variety of fishery products prepared with vinegar and spices enjoy wide
popularity in Germany and other north European countries. Pickling is
also practised in the East in countries like China, Japan and the Philippines
(Jarvis, 1950). Although pickled products are of a semi-perishable nature
since the concentrations of salt and vinegar employed are limited by considerations
of palatability, they possess a greater appeal to consumers than
salted and dried fish. Moreover these methods are better suited for curing
fatty fish which are susceptible to rancidity in other salting methods. Apart
from a few spiced and pickled products like PADDA and MOLLEI prepared
on a domestic scale from Seer fish, Colombo Cure of the West Coast forms
the chief commercial method in India which employs principles of pickling.
Mackerels, Seer and non-fatty sardines are treated by this process and Malpe
in South Kanara exports considerable quantities of Colombo cured fish to
Ceylon (Nicholson, 1930). Malabar tamarind or ' Goruka Puli', the dried
fleshy pod of Garcinia cambogea is used as an adjunct to salt in order to
obtain the desired acidity. Though Goruka Puli is specially brought from
Ceylon for this purpose, inferior varieties like ' Koda Puli' are also used
on a smaller scale. The objectives of the present investigation were to study
the chemical aspects of the pickling methods with a view to improve the
existing practices and to explore the possibilities for a wider application
of pickling methods to smaller varieties of fish like sardines which are mainly
sundried at present. Studies on the preparation of high quality spiced
and pickled products on the lines of foreign recipes like ' Marinated Herring
' and ' Russian Sardine' were also undertaken in an effort to develop
new products for our fishing industry.
 
Publisher CMFRI/ICAR
 
Date 1958
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/1842/1/Article_10.pdf
Rao, S V Suryanarayana and Valsan, A P and Nayar, M R (1958) Studies on the preservation of fish by pickling. Indian Journal of Fisheries, 5 (2). pp. 326-340.