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Description: |
ii, 10 pages : tables ; 23 cm |
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General Note: |
Research supported by the United States Department of the Interior, Fish and Wildlife Service. |
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Bibliography Note: |
Includes bibliographical references (page 10). |
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Contents: Sampling procedure. |
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Contents: Changes during preparation. |
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Contents: Keeping quality. |
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Contents: Cold storage of frozen smoked product. |
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Contents: Factors influencing rancidity. |
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Contents: Literature cited. |
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Summary, Etc. Note: |
Abstract: Since at present only heavily smoked mackeral is available, the market for which is limited because of its undesirable flavor, lightly smoked mackeral similar to finnan haddie or kippered salmon should prove much more popular. Such a lightly smoked product has been prepared experimentally. It has a mild smoke flavor, which blends with but does not overshadow the natural mackeral flavor. It is very perishable, but the time during which this product can be kept in good condition can be greatly extended by freezing and holding in cold storage. Brining before smoking and freezing, using moistureproof paper wrappers, and storing at a low temperature retard development of rancidity and permit storage up to 6 months. |
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Additional Physical Forms: |
Online version: Stansby, Maurice E. Preparation and keeping quality of lightly smoked mackerel. Washington, D.C. : Government Printing Office, 1943 (OCoLC)795006613 |