Some aspects of the canning of oil sardine (Sardinella longiceps).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7312/
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| Title |
Some aspects of the canning of oil sardine (Sardinella longiceps).
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| Creator |
Vasantha, M. S.
Moorjani, M. N. |
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| Subject |
19 Lipids-oils/fats
Fish 01 Canning |
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| 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.
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| Date |
1970
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| 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.. |
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