Record Details

Loss of nutrients during canning of clams and mussels

CMFRI Repository

View Archive Info
 
 
Field Value
 
Relation http://eprints.cmfri.org.in/2611/
 
Title Loss of nutrients during canning of clams and mussels
 
Creator George, Chinnamma
Gopakumar, K
 
Subject Molluscan Fisheries
 
Description Shellfish play a vital role in India's economy and the industry based on processing of the meat
of mussels and clams has immense possibility to develop in future because of the abundant availability
of this highly nutritious raw material. The Influence of pre-process ice storage on the quality of the
canned product prepared from the clams, Villorita cyprinoldes has been studied and chemical and
organoleptic aspects of the canned material prepared out of clams stored upto nine days under ice was
reported. The results showed that the product prepared from material iced upto three days was acceptable
with respect to colour, odour and flavour.
Quantities of nutrients lost during different stages of canning such as initial boiling, blanching
and sterilisation have been worked out. Loss of soluble nitrogenous constituents was maximum at the
blanching stage.
 
Publisher CMFRI
 
Date 1988
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://eprints.cmfri.org.in/2611/1/Article_33.pdf
George, Chinnamma and Gopakumar, K (1988) Loss of nutrients during canning of clams and mussels. CMFRI Bulletin, 42 (2). pp. 383-386.