The Indian Journal of Nutrition and Dietetics

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Development of Tamarind Flavoured Pickle from Threadfin Bream (Nemipterus bleekari) Fish Fillet


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1 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
     

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Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.
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  • Development of Tamarind Flavoured Pickle from Threadfin Bream (Nemipterus bleekari) Fish Fillet

Abstract Views: 233  |  PDF Views: 0

Authors

K. Rathnakumar
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
S. Sangeetha
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
G. Indra Jasmine
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
P. Velayutham
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India

Abstract


Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.