Suitability of psenopsis cyanea, a deep sea fish caught on board Fishery Oceanographic Research Vessel FORV sagar sampada from a depth of 350 m off Cochin for processing into canned product was studied. The fish having high fat content around 52% and white attractive meat renders itself well for canning yielding a product good in organoleptic characteristics. Fish suffers around 8% fat loss during skinning. Fish canned in natural style and in brine have better organoleptic characteristics initially. On storage they develop slight rancidity. Fish canned in oil maintains the characteristics over a longer period.
HTML PDFShare this article