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Minced fish flesh from seabob shrimp by catch, preparation and utilization of frozen blocks.

[In Portuguese. / En portugais.]

Author(s) : MORAIS C. de, CAMPOS S. D. da S. de

Type of article: Article

Summary

Minced muscle block from seabob shrimp by-catch was prepared. A meat separating machine was used to obtain edible fish flesh from several fish species. Samples from the best formulation with and without added antioxidant were evaluated by sensory evaluation during frozen storage at -20 deg C for 9 months. Incorporation of an antioxidant mixture (BHA-BHT) at the level of 0.006% in the food product inhibited development of rancidity during frozen storage. The addition of antioxidants reduced the off-flavour when compared with the control. The results of the study indicate that the use of minced fish flesh from by-catch seabob shrimp for processing fish sticks under the conditions studied is both feasible and practical.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1994-3037
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 23 - n. 1
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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