A NEW APPROACH TO UTILIZING MINCED FISH FLESH IN DRIED PRODUCTS

1979 ◽  
Vol 44 (2) ◽  
pp. 355-362 ◽  
Author(s):  
RAFAEL A. BELLO ◽  
GEORGE M. PIGOTT
Keyword(s):  
New Approach ◽  
Fish Flesh ◽  
Minced Fish

scholarly journals Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S17-S19 ◽  
Author(s):  
E. Abd El-Moneim Mahmoud ◽  
J. Dostálová ◽  
D. Lukešová ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Fish Muscle ◽  
Atlantic Mackerel ◽  
Fish Flesh ◽  
Heating Treatment ◽  
Minced Fish

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

scholarly journals Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 431-440 ◽  
Author(s):  
S. Sampels ◽  
T. Zajíc ◽  
J. Mráz
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Meat Products ◽  
Omega 3 ◽  
Fish Processing ◽  
Fish Flesh ◽  
Minced Fish ◽  
Hot Dog

The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver p&acirc;t&eacute; were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids &ndash; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 g product in the barbecue sausage, hot dog, Vienna sausage and p&acirc;t&eacute;, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA.&nbsp;

ACCEPTANCE OF A FISH-SHRIMP PORTION UTILIZING MACHINE-SEPARATED MINCED FISH FLESH

1974 ◽  
Vol 39 (6) ◽  
pp. 1130-1131 ◽  
Author(s):  
J. K. BABBITT ◽  
D. K. LAW ◽  
D. L. CRAWFORD ◽  
L. A. McGILL
Keyword(s):  
Fish Flesh ◽  
Minced Fish

New Approach to Improve the Quality of Minced Fish Products from Freeze-Thawed Cod and Mackerel

1986 ◽  
Vol 51 (2) ◽  
pp. 310-312 ◽  
Author(s):  
SHANN-TZONG JIANG ◽  
C. C. LAN ◽  
CHING-YU TSAO
Keyword(s):  
Fish Products ◽  
New Approach ◽  
Minced Fish

MINCED FISH FLESH FROM NONTRADITIONAL GULF OF MEXICO FINFISH SPECIES: BACTERIOLOGY

1980 ◽  
Vol 45 (5) ◽  
pp. 1321-1326 ◽  
Author(s):  
RANZELL NICKELSON ◽  
GUNNAR FINNE ◽  
MARY O. HANNA ◽  
CARL VANDERZANT
Keyword(s):  
Gulf Of Mexico ◽  
Fish Flesh ◽  
Minced Fish

MINCED FISH FLESH FROM NONTRADITIONAL GULF OF MEXICO FINFISH SPECIES: YIELD AND COMPOSITION

1980 ◽  
Vol 45 (5) ◽  
pp. 1327-1329 ◽  
Author(s):  
GUNNAR FINNE ◽  
RANZELL NICKELSON ◽  
ANNETTE QUIMBY ◽  
NINA CONNALLY
Keyword(s):  
Gulf Of Mexico ◽  
Fish Flesh ◽  
Minced Fish
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