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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/983

Title: Adding Value To Under utilised Fish Species
Authors: Fagan, John
Gormley, Ronan
Mitchell, Michelle
Downey, Gerard
Keywords: Fish species
Seafood processing
Issue Date: 1-Feb-2006
Publisher: Teagasc
Citation: Fagan, J., Gormley, R., Mitchell, M., Adding Value To Under utilised Fish Species, AShtown Food Research Centre, Research Report No. 77, Teagasc, 2006.
Series/Report no.: Ashtown Food Research Centre Research Report;77
End of Project Reports;
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/11019/983
ISBN: 1841704593
Appears in Collections:Food Programme End of Project Reports
Food Chemistry & Technology

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