Comparative Evaluation of Precooking Methods for Canning of Catla (Catla catla)

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Authors

  • N. Das
     Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094 ,IN
  • K. C. Dora
     Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094 ,IN
  • S. Chowdhury
     Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094 ,IN

Abstract

Fish food products are mainly prepared from marine fish and shellfish even though in a few countries of Asia and Africa, fresh water fishes are also utilized for the purpose. Fish can be preserved by many methods but canned foods can be stored at room temperature for long periods. These are cooked foods and hence instantly available for consumption with little or no further preparation for the table.

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Published

2009-07-01

How to Cite

Das, N., Dora, K. C., & Chowdhury, S. (2009). Comparative Evaluation of Precooking Methods for Canning of Catla (<I>Catla catla</I>). The Indian Journal of Nutrition and Dietetics, 46(7), 290–297. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4891

Issue

Volume 46, Issue 7, July 2009

Section

Original Articles

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