The Indian Journal of Nutrition and Dietetics

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Storage Characteristics of Prepared Marinated Oil Sardine (Sardinella Longiceps)


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1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, India
     

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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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  • Storage Characteristics of Prepared Marinated Oil Sardine (Sardinella Longiceps)

Abstract Views: 295  |  PDF Views: 0

Authors

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

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.