Fish products and Byproducts Technology

Unit 3 - Salting and Drying

3.5. Quality standards
During the last fifty years or so, extensive and periodical investigations on the quality of cured products involving large number of samples collected from different centres both of East and West coasts have been carried out. These investigations were mainly confined to the determinations of moisture, sodium chloride, acid insoluble ash, total volatile base and occasionally trimethylamine nitrogen. Microbiological study carried out in some cases was confined mainly to determination of total plate count and to pink discolouration. Table 1 gives the quality standards of some salted and dried fish as recommended by Bureau on Indian Standards.

Table1: Quality Standards for Salted and Dried fish as recommended by Bureau of Indian Standards