Share

IIR document

MINCES FROM SNIPE FISH (MACRORHAMPHOSUS SPP) AND BOAR-FISH (CAPROS APER) GUTTED AND CLEANED BY A CHEMICAL AND PHYSICAL METHOD.

Author(s) : NUNES M. L.

Summary

IN ORDER TO REDUCE THE PROCESSING TIME OF SNIPE AND BOAR FISH PRIOR TO MINCING AND TO REMOVE THE SOLUBLE PIGMENTS THAT WOULD DARKEN THE MINCE, A CHEMICAL AND PHYSICAL METHOD WAS TESTED USING ACETIC ACID SOLUTIONS. THE MINCES OBTAINED IN THIS WAY WERE COMPARED WITH THOSE PREPARED FROM MANUALLY GUTTED AND CLEANED FISH. THE RESULTS LEAD ONE TO CONCLUDE THAT THE BEST PROCESSING TIME IS 30 MIN FOR BOAR AND 60 MIN FOR SNIPE FISH, THAT THE BEST FISH/ACETIC ACID SOLUTION RATIO IS 1/1.5 AND THAT THE BEST ACID CONCENTRATION IS 4% (V/V).

Available documents

Format PDF

Pages: 487-493

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: MINCES FROM SNIPE FISH (MACRORHAMPHOSUS SPP) AND BOAR-FISH (CAPROS APER) GUTTED AND CLEANED BY A CHEMICAL AND PHYSICAL METHOD.
  • Record ID : 1985-2018
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (541)
See the conference proceedings

Indexing