PREPARATION OF HOT SMOKED MACKEREL (Rastrelliger kanagurta) USING LABORATORY MODEL SMOKING KILN

摘要

Smoked fishery products are very much popular in European as well as American market, thus possessing a good export potential. Food preservation by smoke curing in India, however, is still unexploited and limited upto the traditional method only resulting into smoked product of inferior quality and less in demand. Indian Mackerel {Rastrelliger kanagurta) forms one of the most commercially pelagic fish contributing 15-18% of total marine fish landing and also fatty in nature for which it can be considered as good raw material for production of palatable smoked product (Antony et al, 2003). So in the present study, an attempt has been made for low cost value addition of Indian Mackerel by hot smoking procedure using locally available wood source. Themethod of smoking was standardized using laboratory model mechanical smoking kiln to produce smoked product of high quality in order to draw consumer's acceptability. Different physical and bio-chemical attributes related with the smoking process was studied to assess the intrinsic quality of smoked product.