Rao, S V Suryanarayana and Valsan, A P and Nayar, M R (1958) Studies on the preservation of fish by pickling. Indian Journal of Fisheries, 5 (2). pp. 326-340.
Pickling with salt, vinegar, sugars and spices forms a traditional method of food preservation and is also widely employed for fish curing. A great variety of fishery products prepared with vinegar and spices enjoy wide popularity in Germany and other north European countries. Pickling is also practised in the East in countries like China, Japan and the Philippines (Jarvis, 1950). Although pickled products are of a semi-perishable nature since the concentrations of salt and vinegar employed are limited by considerations of palatability, they possess a greater appeal to consumers than salted and dried fish. Moreover these methods are better suited for curing fatty fish which are susceptible to rancidity in other salting methods. Apart from a few spiced and pickled products like PADDA and MOLLEI prepared on a domestic scale from Seer fish, Colombo Cure of the West Coast forms the chief commercial method in India which employs principles of pickling. Mackerels, Seer and non-fatty sardines are treated by this process and Malpe in South Kanara exports considerable quantities of Colombo cured fish to Ceylon (Nicholson, 1930). Malabar tamarind or ' Goruka Puli', the dried fleshy pod of Garcinia cambogea is used as an adjunct to salt in order to obtain the desired acidity. Though Goruka Puli is specially brought from Ceylon for this purpose, inferior varieties like ' Koda Puli' are also used on a smaller scale. The objectives of the present investigation were to study the chemical aspects of the pickling methods with a view to improve the existing practices and to explore the possibilities for a wider application of pickling methods to smaller varieties of fish like sardines which are mainly sundried at present. Studies on the preparation of high quality spiced and pickled products on the lines of foreign recipes like ' Marinated Herring ' and ' Russian Sardine' were also undertaken in an effort to develop new products for our fishing industry.
|Uncontrolled Keywords:||fish; pickling; preservation|
|Divisions:||CMFRI-Kochi > Physiology and Nutrition Pathology
Subject Area > CMFRI Brochures > CMFRI-Kochi > Physiology and Nutrition Pathology
CMFRI-Kochi > Physiology and Nutrition Pathology
|Depositing User:||Dr. V Mohan|
|Date Deposited:||05 Aug 2010 06:46|
|Last Modified:||09 Sep 2015 15:14|
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