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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/178

Title: Adding value to under-utilised fish species
Authors: Fagan, John
Gormley, Ronan T.
Mitchell, Michelle
Downey, Gerard
Keywords: Fish
Black scabbard
Faux siki
Redfish
Cardinal fish
Blue whiting
Issue Date: Feb-2006
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/178
ISBN: 1841704593
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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