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Development of an emulsion‐based product from minced silver carp in Israel *
Author(s) -
ANGEL S.,
WEINBERG Z. G.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00885.x
Subject(s) - emulsion , food science , carp , fish <actinopterygii> , silver carp , chemistry , common carp , fish products , biology , fishery , cyprinus , biochemistry
Summary Minced whole fish, fillets, remains after filleting, and connective tissue of silver carp were employed in various combinations to produce an emulsion‐based product. A fairly firm‐textured emulsion product could be obtained with 30% minced whole silver carp + 70% minced or ground fillets. The remains after filleting gave the poorest products in any combination with the other kinds of meat. It is concluded that experiments need to be carried out with mixtures of fish species in order to increase the amount of whole fish mince that can be used in emulsion‐based products and perhaps also to enable the inclusion of minced leftovers after filleting of silver carp.