Development of Intermediate Moisture Fish Patties from Minced Rockfish Meat<i>(Sebastes</i>sp.)

Destura, Fe Israel; Haard, Norman F.

doi:10.1300/j030v08n02_06

Cited by 10 publications

(8 citation statements)

References 12 publications

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“…Minced fish has been studied as a component in a number of extruded snack applications (Bhattacharya et al 1992;Bhattacharya et al 1993;Suknark et al 1998;Suknark et al 2001;Rhee et al 2004), intermediate moisture foods (Destura and Haard 1999) and shelf-stable items (Bello and Pigott 1979) including crackers (Yu et al 1981). However, the developments of additional food items, particularly those of potentially higher profitability which can increase the value of minced fish, are still needed.…”

Section: Minced Trout In Egg Noodlesmentioning

confidence: 99%

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Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Setiady

Lin

Younce

et al. 2007

J Food Processing Preservation

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Recovering minced fish from fish frames following filleting operations is a common way to increase fish muscle yield as well as fully utilize aquatic food resources. Therefore, it is important to develop new and feasible applications for minced fish that will add value to fishery products. In this study, washed minced trout (Oncorhynchus mykiss) was incorporated at 10 and 20% flour replacement level into a conventional egg noodle formulation. Textural attributes (by TPA) of cooked noodles were evaluated. In addition, textural, functional and sensory attributes of fried noodles, a snack food item, were also evaluated. Visual color (CIE )‐Lab of fresh noodles containing minced trout was less red and yellow than the control and the overall difference in color (ΔE) increased as the level of minced trout increased. Noodles incorporating 10% minced trout had cooked texture profiles similar to the control; however, there were significant decreases in hardness, gumminess and chewiness in the cooked noodles containing 20% minced trout. For the fried noodles, adding fish tended to reduce the yellow color and yielded a product with texture profiles similar to the control at a 10% substitution level. The experimental and control products were acceptable. Product preference was evenly divided between the control fried noodle and the noodle containing 10% minced trout.

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Section: Minced Trout In Egg Noodlesmentioning

confidence: 99%

“…2001; Rhee et al. 2004), intermediate moisture foods (Destura and Haard 1999) and shelf‐stable items (Bello and Pigott 1979) including crackers (Yu et al. 1981).…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Setiady

Lin

Younce

et al. 2007

J Food Processing Preservation

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“…They establish a carefully defined set of descriptors acceptable and usable by the panelists (Sawyer et al 1988). The relationships of textural attributes to sensory palatability and correlation between instrumental and sensory data have been reported by several authors (Ohta et al 1977;Sawyer et al 1984;Destura and Haard 1999). Bindu et al (2004) used a 10-point hedonic scale to describe the ready-to-eat mussel processed in retort pouch.…”

Section: Changes In Instrumental and Sensory Properties Of Shrimpmentioning

confidence: 89%

Changes in Instrumental and Sensory Properties of Indian White Shrimp in Curry Medium During Retort Pouch Processing at Different F0 Values

Mallick

Gopal

Ravishankar

et al. 2010

Journal of Texture Studies

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Shrimp in curry medium (SICM) was prepared and thermally processed to three different F0 values, i.e., 5, 7 and 9. The total process time taken to reach the F0 value of 5, 7 and 9 for SICM was 20.09, 24.31 and 28.69 min, respectively. The cook value obtained during the thermal processing of SICM at F0 values of 5, 7 and 9 was 59.20, 67.45 and 69.73 min, respectively. The sensory textural parameters and instrumental textural parameter followed the same trend and showed very good correlation. The instrumental textural parameter like hardness correlated well with the shear force for all the products. The instrumental color parameters for thermally processed shrimp were measured for CIELAB values like L*, a* and b*. These instrumental color parameters correlated well with the sensory color parameters. PRACTICAL APPLICATIONS Texture is one of the important properties of thermally processed food. The present study was conducted to measure the changes in the textural parameters of retort pouch‐processed Indian white shrimp in different F0 value and to correlate the sensory textural parameters with the instrumental one. It was observed from the result that there is a decrease in the hardness as well as shear force and an increase in the F0 values. Apart from this, the color of the products was also measured to know the effect of thermal processing on it. The color also followed the same trends as texture. This will help to standardize the F0 value to get optimum sensory characteristics for shrimp in curry medium in retort pouch processing.

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“…1991; Rehbein et al. 1994; Destura and Haard 1999; Yongsawatdigul and Park 2004); however, these studies did not include black rockfish.…”

Section: Introductionmentioning

confidence: 99%

“…Collins et al (1980) evaluated the changes in physical, chemical and sensory properties of black rockfish when held in ice and carbon dioxide modified refrigerated seawater. Additional studies have evaluated quality, utilization and shelf life of a variety of rockfish species of the genera Sebastes (Bello and Pigott 1979;Kramer and Peters 1981;Davidovich and Pigott 1982;Reid et al 1986;Wasson et al 1991;Rehbein et al 1994;Destura and Haard 1999;Yongsawatdigul and Park 2004); however, these studies did not include black rockfish.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Black Rockfish (Sebastes Melanops) Fillets and Byproducts

Oliveira

Bechtel

Lapis

et al. 2011

Journal of Food Processing and Preservation

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Black rockfish are important in the near shore fishery of Southeast Alaska, being the only species among the pelagic shelf rockfishes with a directed fishery in State waters. The purpose of this study was to determine the composition of black rockfish fillets, heads and livers. Fillet yields were low at 13.7% of whole fish weight (WFW), while heads and livers composed 24.8 and 1.9% of WFW, respectively. Byproducts were a valuable source of lipids, and the marine oils extracted from these tissues were similar in many aspects to oils from other cold water marine finfish, being rich in omega‐3 and low in omega‐6 fatty acids. Protein content of fillets, heads and livers were within the expected range (15–20%). Amino acid analysis revealed that byproducts protein fractions were of high nutritional value. Results indicated that these byproducts have value and could be further processed into protein powders, fishmeal and fish oils. PRACTICAL APPLICATIONS This research is part of an ongoing effort to increase the value of Alaska fisheries by promoting entire utilization of the catch. There is opportunity to improve utilization of fisheries' byproducts by converting these materials into fishmeal, fish oils and protein powders that can either be used as ingredients for the manufacturing of feed further purified for food applications.

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Development of Intermediate Moisture Fish Patties from Minced Rockfish Meat(Sebastessp.)

Cited by 10 publications

References 12 publications

Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Changes in Instrumental and Sensory Properties of Indian White Shrimp in Curry Medium During Retort Pouch Processing at Different F0 Values

Chemical Composition of Black Rockfish (Sebastes Melanops) Fillets and Byproducts

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