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Development and acceptability testing of a modified salt/fish product prepared from shrimp by‐catch
Author(s) -
YOUNG R. H.,
CORIA E.,
CRUZ E.,
BALDRY JANE
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.tb00894.x
Subject(s) - shrimp , fish <actinopterygii> , fishery , food science , flesh , dehydration , salt (chemistry) , toxicology , chemistry , biology , biochemistry
Summary 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.