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Some aspects of the canning of oil sardine (Sardinella longiceps).

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Relation http://ir.cftri.com/7312/
 
Title Some aspects of the canning of oil sardine (Sardinella longiceps).
 
Creator Vasantha, M. S.
Moorjani, M. N.
 
Subject 19 Lipids-oils/fats
Fish
01 Canning
 
Description Beheaded and eviscerated oil sardines were immersed in 25% brine for 20-30 min, rinsed, and either packed in cans after frying at 120 degree C for 4 min before canning, or canned and covered with 1 oz of curry preparation. Cans were exhausted for 20 min, peanut oil at 60 degree C added, cans seamed and processed at 10 lb/in-2 steam pressure for 45 min. Hifg fat sardines required more time for brining, but had a better taste than fish with lower oil content. Canned fried fish had no free water in the cans after retorting, and were of delicate aroma and flavour. Curried sardines were very much liked and need only warming before serving. Cost of the product would probably be too high for the majority of the population, though it has export potential.
 
Date 1970
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7312/1/IFP%201970%2011.pdf
Vasantha, M. S. and Moorjani, M. N. (1970) Some aspects of the canning of oil sardine (Sardinella longiceps). Indian Food Packer, 24 (4). 11-14, 5 ref..