* Department of Agricultural engineering, IARI, New Delhi-110012
** National Dairy Research Institute, Karnal
Central Research Institute of Dryland Agriculture, Hyderabad
Online published on 11 June, 2012.
The fish tilapia was dressed, pre dried and loaded in smoking chamber, using saw dust. The per cent yield after dressing and smoking was 64.80 and 40.14% respectively. The product was then evaluated for biochemical and organoleptic tests. The fish product after 45 min smoking time was acceptable.
Tilapia fish, Smoking, Sensory evaluation
