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HANDLING AND PROCESSING BLUE WHITING.

Type of article: Periodical article

Summary

BLUE WHITING, A SMALLER SIZE MEMBER OF THE COD FAMILY, HAS FLESH OF COMPOSITION, WATER 83 PERCENT, PROTEIN 19-20 PER CENT ON AVERAGE, IT TENDS TO BE SOFT AND EASILY DAMAGED, COLOUR IS OFF WHITE OR PINKISH. WHOLE UNGUTTED FISH SHOULD BE CHILLED WITHIN 6 HOURS OF CAPTURE. AT 283 K (10 C) SOFTENING IS PERCEPTIBLE AFTER 8 HOURS. IN ICE IN BOXES THERE IS LITTLE CHANGE FOR 45 DAYS, THEREAFTER DETERIORATION IS RAPID. IN CHILLED SEA WATER SPOILAGE IS RAPID IN UNGUTTED OR GUTTED FISH AFTER 4-5 DAYS. FILLETING CAN YIELD UP TO 27-29 PER CENT OF SKINLESS FILLETS FROM FISH IN GOOD CONDITION. UNGUTTED FISH FROZEN AT SEA OR WITHIN 6 HOURS OF CAPTURE CAN BE STORED FOR UP TO 6 MONTHS AT 243 K (-30 C) FOR USE FOR FILLETING OR MANUFACTURE OF PRODUCTS SUCH AS FISH FINGERS, FISH CAKES, MINCE, SMOKED FILLET, ETC. SUCH DEVELOPMENTS ARE DISCUSSSED. A BRIEF DESCRIPTION OF THE SPECIES AND ITS FISHING INTRODUCES THE NOTE. C.R.F.

Details

  • Original title: HANDLING AND PROCESSING BLUE WHITING.
  • Record ID : 1981-1246
  • Languages: English
  • Source: Torry Advis. Note - n. 81
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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