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COMPOSITION, NUTRITIVE VALUE, AND SENSORY ATTRIBUTES OF FISH STICKS PREPARED FROM MINCED FISH FLESH FORTIFIED WITH TEXTURED SOY PROTEINS.

Author(s) : MEINKE W. W.

Type of article: Article

Summary

THE COMPOSITION, NUTRITIVE VALUE, AND SENSORY ATTRIBUTES OF FISH STICKS PRODUCED FROM MINCED FISH FLESH WERE INVESTIGATED FOR VARIOUS SPECIES FORTIFIED WITH TEXTURED SOY PROTEIN. THE USE OF A CONSTANT RATIO OF MINCED FISH PROTEIN TO TEXTURED SOY PROTEIN (3.3:1) RESULTED IN FISH STICKS WITH GOOD SENSORY CHARACTERISTICS AND NUTRITIVE VALUE. ALL SAMPLES TESTED, EXCEPT FOR WALLEYE POLLOCK AND WALLEYE POLLOCK WITH TEXTURED SOY PROTEIN, HAD SIGNIFICANTLY BETTER PROTEIN EFFICIENCY RATIOS THAN CASEIN.

Details

  • Original title: COMPOSITION, NUTRITIVE VALUE, AND SENSORY ATTRIBUTES OF FISH STICKS PREPARED FROM MINCED FISH FLESH FORTIFIED WITH TEXTURED SOY PROTEINS.
  • Record ID : 1984-2347
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 45 - n. 7-9
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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