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  • 1
    Electronic Resource
    Electronic Resource
    Acceptability of a canned pâté product based on some Gulf of California shrimp by-catch fish (1983)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 18 (1983), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A canned pite product has been developed using deboned minces prepared from five fish species commonly found in shrimp by-catch from the Gulf of California. This product was made to simulate similar products that are marketed in Mexico but which are based on meat. De-boned minces prepared from fish which had been eviscerated and cleaned in two different ways were used as the basic raw material for piite formulations. Acceptability trials were held in which panelists were asked to score for various organoleptic characters. These data were statistically evaluated and showed that the piites were all acceptable. However, some major differences in quality existed particularly with respect to colour for those pates prepared from certain fish species. The effect on pite quality of using different formulations and methods of evisceration of fish was minimal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb00279.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    On-board handling and quality changes during storage of fish predominant in Mexican shrimp by-catch (1984)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 19 (1984), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An important factor in the realization of the potential of shrimp by-catch relates to how it can be easily and economically retrieved. This study deals with this problem and proposes a system of handling and storage of by-catch fish at sea. Some fish representative of by-catch from the Gulf of California were investigated for their storage qualities when held in crushed ice and chilled seawater (CSW). It was determined, using various chemical and physical parameters, that high quality was retained for fish held in ice and CSW for up to 14 and 10 days, respectively. Such storage periods are compatible with the average duration of shrimper voyages. Use of CSW appears a more appropriate method since storage and off-loading would be less labour intensive than with iced storage and ice usage would be reduced. Incorporation of CSW tanks, taking into account existing shrimp boat designs, is proposed which would not affect present iced/frozen storage capacities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb00338.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 1. Altiplano fish (1985)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 20 (1985), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The iced storage characteristics of three Bolivian freshwater fish species from the Altiplano region were monitored using chemical, microbiological and sensorial methods. Fish studied were: pejerrey (Busilichthys bonariensis) captured in two locations, Lake Poopo and Lake Angostura; trout (Sulmo gairdneri) from Lake Titi-caca and carp (Cyprinus carpio) from Lake Angostura. The proximate composition and physical nature of these fish are presented. The shelf lives of these species, as deter-mined by both sensory and microbiological evaluations, were found to be: pejerrey from Lake Poopo: 20–21 days, pejerrey from Lake Angostura: 15-19 days, carp from Lake Angostura 17–20 days and trout from Lake Titicaca: 15–18 days. The value of the various methods used to monitor quality changes are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb01955.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 2. Parana and Amazon Basins fish (1985)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 20 (1985), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A selection of fish from the warm lowland waters of the Parana and Amazonian Basins were studied to determine their shelf lives and spoilage characteristics when stored in crushed ice. The proximate composition and physical nature of these fish species was also determined. A shelf life of 25 days was estimated for sabalo (Prochilodusplatensis) from the Parana Basin regardless of whether the fish were stored entire or eviscerated. The larger fish from the Amazonian Basin, pacu (Colossoma macropomurn), chincuiiia (Pseudoplatystoma tigrinum) and tambaqui (Colossoma branchypomum) exhibited shelf lives of greater than 40 days. The smaller fish from this location had shelf lives of over 30 days for corvina (Plagioscion squamosissimus) and 25 days for bagrk (Ageneiosus spp.). An evaluation of the methods used to assess fish quality was made. The assertion that tropical fish have longer shelf lives than temperate species when stored in crushed ice is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb01956.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Composition of shrimp by-catch fish from the Gulf of California and effects on the qualities of the dried salt fish cake product (1984)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 19 (1984), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb00337.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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