Optimization of Fermentation Conditions of Jaadi, Made from Indian Scad

dc.contributor.author	Samarasekara, I.S.
dc.contributor.author	Lakshman, P.L.N.
dc.date.accessioned	2021-07-29T09:25:23Z
dc.date.available	2021-07-29T09:25:23Z
dc.date.issued	2021-03-03
dc.identifier.citation	Samarasekara, I .S. & Lakshman, P. L. N. (2021). Optimization of Fermentation Conditions of Jaadi, Made from Indian Scad. 18th Academic Sessions, University of Ruhuna, Matara, Sri Lanka. 17.
dc.identifier.issn	2362-0412
dc.identifier.uri	http://ir.lib.ruh.ac.lk/xmlui/handle/iruor/3372
dc.description.abstract	Jaadi is a traditional Sri Lankan fermented fish product where the fermentation process is extended for 3-6 months with salt and goraka (Garcinia cambogia). Commercial-scale production of Jaadi is restricted due to safety issues and lack of product standardization. This research was conducted to optimize the Jaadi fermentation process using Indian Scad. Lack of product consistency, hygienic processing practices and less product attractiveness are the major issues of Jaadi industry.	en_US
dc.language.iso	en	en_US
dc.publisher	University of Ruhuna	en_US
dc.subject	Goraka	en_US
dc.subject	Indian scad	en_US
dc.subject	Jaadi	en_US
dc.subject	Palatability	en_US
dc.title	Optimization of Fermentation Conditions of Jaadi, Made from Indian Scad	en_US
dc.type	Article	en_US