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. Nair, R V,(ed.) 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
ID Code:619
Deposited On:24 May 2010 16:37
Last Modified:24 May 2010 16:37

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