Storage Characteristics of Fish Sauce Prepared from Silver Bellies (Leiognathus spp) Using Plant Enzyme

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Authors

  • K. Rathnakumar
     Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008 ,IN
  • S. Ananthi
     Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008 ,IN
  • A. Jeyakumari
     Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008 ,IN

Abstract

The annual marine fish production in India is increased from 2.83 million tonnes in 1998-1999 to 612641 tonnes in 2006-2007. Apart from the increase in the production of commercially important fishes, there has been considerable increase in the by catch also. The low value by catch landed along the Indian coast was contributed mainly by juvenile sciaenid, silver bellies, thread fin bream etc.

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Published

2008-09-01

How to Cite

Rathnakumar, K., Ananthi, S., & Jeyakumari, A. (2008). Storage Characteristics of Fish Sauce Prepared from Silver Bellies (<I>Leiognathus spp</I>) Using Plant Enzyme. The Indian Journal of Nutrition and Dietetics, 45(9), 366–370. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/4991

Issue

Volume 45, Issue 9, September 2008

Section

Original Articles

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