The Indian Mackerel; Technology and Industry

Venkataraman, G and Rao, K V Narayana (1970) The Indian Mackerel; Technology and Industry. In: CMFRI Bulletin No.24, The Indian Mackerel. CMFRI, Mandapam Camp, pp. 77-86.

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The chemical composition of fresh mackerel is reported by Chari (1948) as follows: Edible portion 61.60% Water 77.30% Protein 18.92% Fat 1,69% Ash 1.58% Phosphorus 0.69% Calcium (Ca 0) 0.62% Iron mg per 100 g 4.45% Venkataraman and Chari (1951) have given figure of average chemical composition as revealed by analyses carried over a period of 2 years from 1947 to 1949, which are mentioned below: Water 73.45% Protein 20.95% Fat 3.29% Ash 1.66%

Item Type: Book Section
Uncontrolled Keywords: Mackerel; technology; industry
Subjects: Demersal Fishes > Mackerel
Divisions: CMFRI-Cochin > Marine Capture > Pelagic Fisheries
Depositing User: Users 5 not found.
Date Deposited: 24 May 2010 11:07
Last Modified: 09 Sep 2015 15:07

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