ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Filleted, dressed, and dark unwashed minced menhaden packed in oil, broth, or preprocessed with alum citric acid brine were evaluated by a trained sensory panel. The filleted and minced menhaden were significantly more firm than dressed products in oil or broth but a pre-process with alum citric acid brine preserved the firmness of the dressed form. The minced was significantly stronger in flavor and significantly less in flakiness. Chewiness was significantly higher in the filleted products in oil or broth and the minced products. Canned menhaden incorporated in fish salad rated lower than fish salad prepared with tuna. The filleted packed in oil or broth or the dressed preprocessed in an alum citric acid brine has potential as a canned fish product.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07698.x
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