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    Adding value to under-utilised fish species

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    Author
    Fagan, John
    Gormley, Ronan T.
    Mitchell, Michelle
    Downey, Gerard
    Keyword
    Fish
    Black scabbard
    Faux siki
    Redfish
    Cardinal fish
    Blue whiting
    Date
    2006-02
    
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    URI
    http://hdl.handle.net/11019/178
    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
    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.
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