Production and utilisation of minced sprats (Sprattus sprattus)

Minced fish technology provides an opportunity for more efficient utilisation of small under-utilised fish species. The efficient utilisation of the enormous resources of small pelagic fish, particularly in developing countries, will lead to a significant improvement in human nutrition in general and in protein intake in particular. In the present study, whole uneviscerated sprats (Sorattus sprattus) were utilised to produce mince using a Baader 694 flesh/bone separator The versatility and stability of the resulting mince was investigated by examining the nutritional microbiological and sensory properties of the mince as incorporated into fish balls, where the fish mince was the major ingredient, and into fish sausages where the fish mince was used as a partial meat protein substitute. The investigation studied the effects of pre-cooking the raw material, and the effects of washing on fish mince quality and yield. Products produced from both unwashed and washed mince were found to have satisfactory shelf-lives, i.e. remained within acceptable microbiological limits, for both chilled and frozen storage. Overall products manufactured from the washed mince when compared with those from the unwashed mince had sensory properties that are generally considered to be mare acceptable to the consumer, particularly in developed countries where bland products are favoured. However, the washed mince has much higher production costs, and this should be taken into consideration in consumer testing, particularly in developing countries.