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Uso del hidróxido sódico en el tratamiento previo para la conserva de caballa, jurel y sardina

Other TitlesUse od caustic soda to treat Mackerel, horse mackerel and sardine before canning
AuthorsLópez-Benito, Manuel
Issue DateSep-1971
PublisherConsejo Superior de Investigaciones Científicas (España)
CitationInvestigación Pesquera 35(2): 531-547 (1971)
Abstract[EN] This paper is a report on the use of NaOH to skin different species of fish. The purpose is to save handwork in the canning factories. Experiences have been made with the species Scombrus scombrus, Trachurus trachurus and Sardina pilchardus, both on whole specimens and on headed and eviscerated ones. In general, a 2% NaOH solution at 60-80ºC acting during 2 minutes gives fair results. A more detailed description of the experiments carried on is presented in the Tables and Figures and precise the conditions to obtain an optimum product. after treatment with NaOH, the fish is washed in water and neutralized with citric acid. A testing panel found practically no difference between hand skinned canned fish, and fish canned after being skinned with NaOH
[ES] Un problema que se presenta en la fabricación de diferentes conservas de pescado sin piel, consiste en el encarecimiento del producto terminado, debido al exceso de mano de obra necesario para pelar a mano dichas especies. [...]
Description17 páginas, 10 cuadros, 6 figuras
Publisher version (URL)http://www.icm.csic.es/scimar/index.php/secId/8/IdArt/4093/
Appears in Collections:(IIP) Investigación Pesquera
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