Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product

Autor: N. H. Poulter, J. M. Poulter
Rok vydání: 2007
Předmět:
Zdroj: International Journal of Food Science & Technology. 19:151-161
ISSN: 1365-2621
0950-5423
Popis: Summary The gross chemical and physical characteristics of a range of common fish species found in shrimp by-catch from the Gulf of California have been studied. These fish represented about 90% by weight of all fish species found in the by-catch. The crude protein, fat, moisture and ash contents were all found to be within the normal ranges for demersal teleosts, though fat contents of several were as high as 6%. The heterogenous nature of the by-catch fish species was also apparent from a wide range in lengths and weights, and variation in the colours and textures of their flesh. These factors may necessitate pre-selection of fish types destined for specific food products. Dried salt fish cakes were prepared from two of these fish species that had been manually and acid eviscerated. Cakes from acid eviscerated fish minces to which 10–15% crude salt had been added dried well and were found to be as acceptable in taste panel trials as those from manually eviscerated fish minces prepared in the traditional way with higher additions of crude salt.
Databáze: OpenAIRE
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