The removal of fat, skin and viscera from sand eel flesh by incubation above ambient temperature

Autor:	I. M. Mackie, A. E. Scobbie
Rok vydání:	2007
Předmět:	Ammodytes Flesh Biology Proximate biology.organism_classification Sand eel Industrial and Manufacturing Engineering Protein content stomatognathic system Biochemistry Oil content Decreased lipid Food science Incubation Food Science
Zdroj:	International Journal of Food Science & Technology. 23:259-266
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1988.tb00577.x
Popis:	Summary An incubation process for the selective removal of skin, viscera and lipid from the small pelagic species sand eel (Ammodytes tobianus) has been evaluated. The fish were cut transversely into portions (2–3 cm) and then incubated at 40°C and pH 7.0 or pH 4.0 for 60 min with vigorous agitation. The separated flesh, off white in colour and free of skin and viscera was recovered in yields of 20% at pH 7 and 30% at pH 4. The oil content was reduced from 7.3 to 4.1% (pH 7) and to 5.3% (pH 4). Proximate analyses of the final products showed that the process resulted in an increased protein content and a decreased lipid content when compared with whole sand eel flesh. Analyses of the released oil showed only slight losses in some more unsaturated fatty acids during the process. The separated flesh obtained at pH 4 and pH 7 had water-holding capacities of 2.19 and 2.78 g water/g protein respectively while intact sand eel flesh had a value of 2.62 g water/g protein.
Databáze:	OpenAIRE
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