SHELF STABLE FISH SAUSAGES IN INDIGENOUS SYNTHETIC CASINGS

Application 2581/DEL/2004 published 2006-11-17, filed 2004-12-28
Shelf stable fish sausages can be prepared by mixing fish mince with other ingredients like salt, sugar, starch, spices, etc, packed in indigenous polypropylene casings and processed at 121 deg. C in a autoclave to a Fo value of 6. Processed sausages can be stored in very good condition for a period of six months at ambient temperature.

Applicant

1)INDIAN COUNCIL OF AGRICULTURAL RESEARCH
:KRISHI BHAVAN, DR. RAJENDRA PRASAD ROAD, NEW DELHI-110001 Delhi India

Inventor

1)DR. CHANDRAGIRI NAGARAJARAO RAVI SHANKAR 2)DR. TERALNDUR KRISHNASWAMY SRINIVASA GOPAL 3)DR. KALATHIL GOPALAPILLAI RAMACHANDRAN NAIR 4)DR. KOODANCHERY DEVADASAN

International Info

Classification: A23L1/325