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Adding Value To Under utilised Fish Species

Fagan, John
; 
Gormley, Ronan T.
; 
Mitchell, Michelle
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Keywords
Fish species, Seafood processing
Date
01/02/2006
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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eopr-5097.pdf
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URI
http://hdl.handle.net/11019/983
Citation
Fagan, J., Gormley, R., Mitchell, M., Adding Value To Under utilised Fish Species, AShtown Food Research Centre, Research Report No. 77, Teagasc, 2006.
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.
Funder
National Development Plan (NDP)
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