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Alphonso mango slices in syrup were frozen under thirteen different conditions, stored for three months at -28°C and the quality of the products assessed chemically, microbiologically and organoletically. The quality was insensitive to the freezing rate (cryogenic freezing, blast freezing or domestic deep freezing) and to the addition of 0.1% vitamin C to the cover syrup. Presoaking in CaCI, prior to pasteurization caused a marked firming of the slices. Soaking the slices in acidic syrup followed by mild pasteurization greatly decreased the microbial counts but had an adverse effect on flavour. Fruit frozen in 40" Brix syrup had a better flavour than that frozen in 20" Brix syrup. Acceptable slices with good nutrient retention were produced by freezing in 40" Brix syrup using a domestic deep freezer.

Methods for preparing salt/fish cakes from the minced flesh of fish characteristic of the shrimp by-catch are described. Heat treatment of the salt/fish mix at 70°C for 2 hr prior to low temperature dehydration promoted a rapid initial exudation from the material, a factor which considerably reduced total drying time. Acceptability testing in Mexican communities indicated a significant preference (fWO.01) for the preheated cakes when incorporated into local dishes. It is suggested that such processing is especially suitable for application to shrimp by-catch in developing countries.

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