High temperature processing of fish sausage 4. - Heat penetration study

An examination was made of the rate of penetration of heat into fish sausage during processing at 115.6°C. Findings showed processing for 24 minutes to bring about complete destruction of Clostridium botulinum. A processing time of 30 minutes destroys almost all spoilage-causing organisms, thus prolonging the shelf life of the products

Studies on cannning of mackerel fillets in oil

Canning operations suitable for packing mackerel (Rastrelliger kanagurta) in the form of skinless and boneless fillets in oil were studied and the process standardised. The technique of lye peeling for skin removal could be successfully applied. The storage life of the final product was tested over a period of one year and found to be quite comparable to other similar fish products