Development and acceptability testing of a modified salt/fish product prepared from shrimp by‐catch

Abstract

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.

Technical note: Improved utilization of stunted tilapia spp.

“…Minced fish was thorougly mixed with 20% common salt (NaCl); this produces a satisfactory firm and gelatinous cake in other species (Young et al, 1979). Cakes (60 g) were moulded using an Accupat food former, preheated in an oven on a wire gauze for 2 h at 70"C, and dried at 40°C for 50 h. Weight loss of six individual cakes, selected at random, was measured at intervals.…”

Improved utilization of flesh from mackerel as salted dried fish cakes

“…The soak water was replaced with the same quantity of fresh water, heated to boiling and simmered for 15 min (Young et al, 1979).…”

“…Fish cakes were desalted by soaking in fresh water (fish : water ratio 1 : 10 by weight) for 30 min. The soak water was replaced with the same quantity of fresh water, heated to boiling and simmered for 15 min (Young et al, 1979).…”

“…The quick-drying salting technique for fish mince reported by various workers (Del Valle & Gonzales-Inigo, 1968;Del Valle, 1974;Bligh, 1977;Young et al, 1979) for the production of salted fish has resulted not only in a product of new appearance, but also of better keeping quality than traditionally salted fish. This paper describes the utilization of mince recovered from mackerel frames for production of quick salted mince cakes using different proportions of salt, and gives data on some properties of the salted dried fish cakes on storage.…”

“…The reason may be that increased catches are of those species which are poorly utilized; these include small pelagic species which are at present converted to fish-meal, and shrimp by-catch which is usually returned to the sea. A significant underutilized source of fish flesh for human consumption is that left on 'frames', or backbone after filleting operations.The quick-drying salting technique for fish mince reported by various workers (Del Valle & Gonzales-Inigo, 1968;Del Valle, 1974;Bligh, 1977;Young et al, 1979) for the production of salted fish has resulted not only in a product of new appearance, but also of better keeping quality than traditionally salted fish. This paper describes the utilization of mince recovered from mackerel frames for production of quick salted mince cakes using different proportions of salt, and gives data on some properties of the salted dried fish cakes on storage.…”