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Behaviour of the mechanically separated flesh of some common fish species of the Mexican shrimp by‐catch during storage at −20°C
Author(s) -
TABLEROS M. A.,
YOUNG R. H.
Publication year - 1981
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.1365-2621.1981.tb01009.x
Subject(s) - flesh , shrimp , fish <actinopterygii> , fishery , food science , biology , zoology
Summary Deboned minces prepared from fish species predominant in the Mexican shrimp by‐catch were examined with respect to their stability during storage for 10 months at –20°C. Reductions in the extractability of salt‐soluble proteins occurred to varying levels in all samples, particularly in the initial storage phase. These changes were shown to influence the textural characteristics of the minces, albeit to a minimal extent. Considerable variability in the colour of minces from different species was observed and a washing procedure which effectively removes dark pigments is described. In general, the acceptability of the products was maintained throughout the storage period. It is thus concluded that deboning and the freezing of the resultant minces could offer a potential means of processing currently wasted by‐catch fish into human food.