Abstract
A process to prepare dehydrated laminates of ribbon fish is reported. Pieces of eviscerated and beheaded fish were pressed under a screw press and the laminates obtained were subjected to air drying at 55°C for 14 hr. The product was golden brown in color, and had 18.4% moisture, 22% rehydration capacity, and pepsin and trypsin digestibilities of 51 and 62%, respectively. Oxidation of lipids during aerobic storage of the product at ambient temperature could be controlled by vacuum packaging. Sensory evaluation of the productfried in vegetable oil after Serobic storing at ambient temperature for 100 days suggested its acceptability. The process has potential for value addition of ribbon fish.
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