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dc.contributor.authorFagan, John*
dc.contributor.authorGormley, Ronan T.*
dc.contributor.authorMitchell, Michelle*
dc.contributor.authorDowney, Gerard*
dc.date.accessioned2012-09-24T15:51:31Z
dc.date.available2012-09-24T15:51:31Z
dc.date.issued2006-02
dc.identifier.citationAdding value to under-utilised fish species. The National Food Centre Research Report No. 77. John Fagan et al. Dublin; Teagasc, 2006. ISBN 1841704593en_GB
dc.identifier.isbn1841704593
dc.identifier.urihttp://hdl.handle.net/11019/178
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractTightening 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.en_GB
dc.description.sponsorshipEnterprise Ireland
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 77
dc.subjectFishen_GB
dc.subjectBlack scabbarden_GB
dc.subjectFaux sikien_GB
dc.subjectRedfishen_GB
dc.subjectCardinal fishen_GB
dc.subjectBlue whitingen_GB
dc.titleAdding value to under-utilised fish speciesen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5097
refterms.dateFOA2018-01-12T07:37:51Z


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