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|Title: ||Adding value to under-utilised fish species|
|Authors: ||Fagan, John|
Gormley, Ronan T.
|Issue Date: ||Feb-2006|
|Citation: ||Adding value to under-utilised fish species. The National Food Centre Research Report No. 77. John Fagan et al. Dublin; Teagasc, 2006. ISBN 1841704593|
|Series/Report no.: ||The National Food Centre Research Report;No. 77|
|Abstract: ||Tightening fish quotas and supply shortages for conventional species are causing major difficulties for both fishermen and seafood processors. There is a need, therefore, to explore the potential of underutilised fish species both as fillets or portions and as added-value products. The current project at Ashtown Food Research Centre (AFRC) addressed this issue for a number of underutilised species via (a) sous vide processing (with savoury sauces),(b)marinating (salt- and sugar-based marinades) and (c) via a combination of freeze-chilling and modified atmosphere packaging (MAP).A range of physico-chemical and sensory tests was conducted on the products and their shelf-life status was also determined.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
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