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    Adding Value To Under utilised Fish Species

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    Author
    Fagan, John
    Gormley, Ronan T.
    Mitchell, Michelle
    Keyword
    Fish species
    Seafood processing
    Date
    01/02/2006
    
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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.
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    National Development Plan (NDP)
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    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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