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Please use this identifier to cite or link to this item:
http://hdl.handle.net/11019/983
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| Title: | Adding Value To Under utilised Fish Species |
| Authors: | Fagan, John
Gormley, Ronan T.
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 Chemistry & Technology
Food Programme End of Project Reports
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