Storage Characteristics of Prepared Marinated Oil Sardine (Sardinella Longiceps)

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Authors

  • M. R. Aruna Kumar
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN
  • C. V. Raju
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN
  • A. T. Ramachandra Naik
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN
  • T. M. Rudra Setty
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka ,IN

Abstract

Preservative effect of salt coupled with the acidity of vinegar or other edible organic acids appear to be the important principle of preservation in pickling. In developing countries like India 'pickling' is an ideal low cost technology requiring minimum investment and hence can be applied on a small industrial scale. Information on certain chemicals, microbiological and organoleptic aspects of the pickles are lacking.

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Published

2002-12-01

How to Cite

Aruna Kumar, M. R., Raju, C. V., Ramachandra Naik, A. T., & Rudra Setty, T. M. (2002). Storage Characteristics of Prepared Marinated Oil Sardine (Sardinella Longiceps). The Indian Journal of Nutrition and Dietetics, 39(12), 541–547. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6724

Issue

Volume 39, Issue 12, December 2002

Section

Original Articles

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