Studies on the curing and preservation of "choodai" I. Some Aspects of Dry Salting

Pillai, V K and Valsan, A P and Nayar, M R (1957) Studies on the curing and preservation of "choodai" I. Some Aspects of Dry Salting. Indian Journal of Fisheries , 4 (1). pp. 32-46.

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Abstract

The methods adopted in India for the curing of " Choodai " (Sardinella spp.) in places where this fish constitutes a major portion of the fishery can be broadly classified into the following, viz., sun-drying, dry-salting, wet-salting and pit-curing. A specialised method known as the ' Colombo method of curing' is practised on a commercial scale in some places on the West Coast (Nicholson, 1930). The choice of the method adopted by the fishermen seems to be based more on convenience rather than on convention. When there is heavy fishing the fishermen invariably resort to sun drying and often spread the fish on the sandy beach itself for drying. The product thus obtained will not be wholesome and may contain, besides sand, other materials from the mud. The fish is sometimes washed in sea-water before being spread for drying, but this practice also is not strictly followed anywhere. In the dry salting and wet salting processes also many such unhygienic practices are often met with. Immediately after catch, the fish is mixed with salt without washing and removal of the slimy matter (the quantity of salt being a matter of approximation in places where Government fish-curing yards are not available) and left in some containers until a good market is found for the fish. No strict time limit is followed for the salting process and as such the products can either be under-salted or oversalted. As regards pit-curing it can be considered to be the most unhygienic method practiced in the curing of "Choodai". The fish without washing is mixed with salt, generally in excess, and put in pits lined on the inside with palmyrah leaves, covered with palmyrah leaf mats with earth above and tramped upon to give pressure (Nicholson, 1930). The product obtained is often in a disintegrated form with a viciating smell and mixed with a very high percentage of sand.

Item Type:Article
Uncontrolled Keywords:curing; preservation; choodai
Subjects:Food Chemistry
Divisions:CMFRI-Cochin > Physiology and Nutrition Pathology
ID Code:1732
Deposited By:Dr. V Mohan
Deposited On:28 Jul 2010 17:51
Last Modified:05 Jun 2012 10:08

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