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Development and acceptability testing of a modified salt/fish product prepared from shrimp by-catch (1979)

YOUNG, R. H. ; CORIA, E. ; CRUZ, E. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

International journal of food science & technology 14 (1979), S. 0

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ISSN: 1365-2621

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Methods for preparing salt/fish cakes from the minced flesh of fish characteristic of the shrimp by-catch are described. Heat treatment of the salt/fish mix at 70°C for 2 hr prior to low temperature dehydration promoted a rapid initial exudation from the material, a factor which considerably reduced total drying time. Acceptability testing in Mexican communities indicated a significant preference (P〈0.01) for the preheated cakes when incorporated into local dishes. It is suggested that such processing is especially suitable for application to shrimp by-catch in developing countries.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb00894.x

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