Non-Solvent Removal of Fat from Minced Meat of Oil Sardine (Sardinella longiceps)

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Authors

  • M. S. Satish
     College of Fisheries, Mangalore, 575 001 ,IN
  • C. G. Hiremath
     College of Fisheries, Mangalore, 575 001 ,IN
  • K. C. Dora
     College of Fisheries, Mangalore, 575 001 ,IN

Abstract

As a fundamental approach to provide fishery products for the present or future to solve the existing food problem in India and to supply nutritious food, it is required to make use of new technology for the eFfective utilization of the under utilized fish like oil sardine for human consumption. Minced fish technology enables efficient utilization and storage of food for the future requirements as it requires lesser storage space than that of whole fish. Belly bursting and oxidation of fats are two problems encountered in preservation of oil sardine by freezing.

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Published

1991-04-01

How to Cite

Satish, M. S., Hiremath, C. G., & Dora, K. C. (1991). Non-Solvent Removal of Fat from Minced Meat of Oil Sardine (Sardinella longiceps). The Indian Journal of Nutrition and Dietetics, 28(4), 122–124. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8210

Issue

Volume 28, Issue 4, Aprial 1991

Section

Original Articles

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