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MECHANICAL FISH DEBONERS: INFLUENCE OF VARIOUS PERFORATION SIZES ON BONE CONTENT AND TEXTURE OF MINCED FISH FLESH
Author(s) -
WONG J.,
LAU Y. C.,
YAMAMOTO M.
Publication year - 1978
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.1365-2621.1978.tb02426.x
Subject(s) - flesh , fish <actinopterygii> , fish bone , texture (cosmology) , food science , biology , fishery , computer science , image (mathematics) , artificial intelligence
On the basis of experimental conditions employed, the texture of minced fish flesh, after cooking, was found to be highest in flesh obtained from drums equipped with larger orifices. Bone and scale content were considerably lower in minced flesh obtained through drums with narrower orifices. Minced herring flesh obtained through 5‐ and 7‐mm orifices had exceedingly large numbers of long fine bones.