EFFECT OF PRESSING ON THE SHELF LIFE OF SUNDRIED WHITE SARDINE (ESCUALOSA THORACATA)

In the present study, an attempt was made to investigate and explore a method for preparation of salted and dried white sardine which would have organoleptically sound attributes viz., color, flavor, taste and texture. It could however be concluded from the results of present study that the sun dried pressed samples were in better condition than the unpressed sample.