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BEHAVIOUR OF THE MECHANICALLY SEPARATED FLESH OF SOME COMMON FISH SPECIES OF THE MEXICAN SHRIMP BYCATCH DURING STORAGE AT 253 K (-20.C).

Author(s) : TABLEROS M. A., YOUNG R.H.

Type of article: Article

Summary

DEBONED MINCES PREPARED FROM FISH SPECIES PREDOMINANT IN THE MEXICAN SHRIMP BY-CATCH WERE EXAMINED WITH RESPECT TO THEIR STABILITY DURING STORAGE FOR 10 MONTHS AT 253 K (-20.C). REDUCTIONS IN THE EXTRACTABILITY OF SALT-SOLUBLE PROTEINS, PARTICULARLY IN THE INITIAL STORAGE PHASE, WERE SHOWN TO INFLUENCE THE TEXTURAL CHARACTERISTICS OF THE MINCES, ALBEIT TO A MINIMAL EXTENT. CONSIDERABLE VARIABILITY IN THE COLOUR OF MINCES FROM DIFFERENT SPECIES WAS OBSERVED AND A WASHING PROCEDURE WHICH EFFECTIVELY REMOVES DARK PIGMENTS IS DESCRIBED. IN GENERAL, THE ACCEPTABILITY OF THE PRODUCTS WAS MAINTAINED THROUGHOUT THE STORAGE PERIOD.

Details

  • Original title: BEHAVIOUR OF THE MECHANICALLY SEPARATED FLESH OF SOME COMMON FISH SPECIES OF THE MEXICAN SHRIMP BYCATCH DURING STORAGE AT 253 K (-20.C).
  • Record ID : 1982-0156
  • Languages: English
  • Source: J. Food Technol. - vol. 16 - n. 2
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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