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Processing and storage characteristics of frozen minces prepared from fish of the Mexican shrimp by-catch.

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

Type of article: Article, IJR article

Summary

An important aspect of the Mexican programme for using fish of the shrimp bycatch has been the development of deboned minced fish products which can be stored and later distributed in the frozen state. These fish are a complex mixture of various pelagian species and studies are presently under way to examine their suitability for transformation and storage in the form of frozen minced fish blocks. With all the species studied, it was found that there are reductions in protein solubility in the minced flesh during storage at -20°C which have an influence on texture but this is considered minimal. Considerable colour variations were noticed in the mince and a washing process was developed in order to remove traces of a black pigment; washing also appeared to standardise the characteristics of minces from various fish types. Market test results for breaded fish sticks prepared from washed mince were found to be very encouraging. It was concluded that the preparation of minced frozen items for human consumption appears a viable possibility of utilising presently wasted shrimp by-catches.

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Pages: 55-60

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Details

  • Original title: Processing and storage characteristics of frozen minces prepared from fish of the Mexican shrimp by-catch.
  • Record ID : 30000960
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
  • Publication date: 1982/01

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