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DEVELOPMENT OF A SARDINE‐LIKE PRODUCT FROM MUMMICHOG (Fundulus heteroclitus)
Author(s) -
ISLAM MIR N.,
LEA ROBERTA A.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12594.x
Subject(s) - sardine , fundulus , food science , casein , organoleptic , dried fish , biology , minnow , fish meal , fish <actinopterygii> , pike , herring , fishery , chemistry
ABSTRACT Mummichog ( Fundulus heteroclitus ), an abundant but underutilized fish species often known as minnow, was evaluated for possible use as human food. Fish meal from steamed mummichog was fed as the sole source of protein to rats for 54 days. Dietary protein levels of 20, 30 and 40% were tested to assess the presence of any antinutritional factor. Growth patterns at these protein levels, were about the same, and were similar to those on the casein controls. However, at a protein level of only 9% as employed in the PER (Protein Efficiency Ratio) study a considerable difference was observed between the two sources of protein. PER for mummichog protein was found to be 4.2 compared to 3.4 of casein. Fried and nonfried mummichogs were then canned like sardines in two packing media: tomato sauce and olive oil. Organoleptic evaluation by a panel of judges indicated best acceptance for the tomato sauce‐packed nonfried samples.