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SARDINE‐LIKE PRODUCTS FROM LAKE MICHIGAN ALEWIVES
Author(s) -
HICKS L. H.,
STUIBER D. A.,
LINDSAY R. C.,
CARLSON V. L.
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.tb02427.x
Subject(s) - sardine , fishery , fish <actinopterygii> , environmental science , food science , raw material , herring , fish products , biology , ecology
Alewives ( Alosa pseudoharengus ), the predominant fish species in Lake Michigan, were evaluated as a possible raw material for a sardine‐like product. Smoking, air‐drying, and frying processes prior to canning were used in the preparation of canned products. Sensory evaluation data indicated that alewives which were smoked and air‐dried prior to canning in oil, mustard sauce or tomato sauce yielded products which were equal to or superior to commercially available sardine products. However, alwife samples contained chlorinated hydrocarbon microcontaminants (PCB) above the proposed 2 ppm tolerance level for these substances in edible portions of fishery products.