Abstract:

The suitability for canning of an underutilized, small, low-fat, high-protein pelagic marine fish of the species Escualosa thoracata (Valenciennes, 1847) commonly known as the white sardine, was studied. Physical and chemical characteristics of the fish were examined and a suitable procedure for canning of ‘natural’ and ‘oil-packed’ products was developed. The canned products were highly acceptable in quality, being rated as good or excellent with respect to all the organoleptic attributes studied.

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Date 1991/07/01

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