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|Title: ||Production and utilisation of minced sprats (sprattus sprattus)|
|Authors: ||Bigueras, Carmelita|
|Issue Date: ||1983|
|Publisher: ||© Carmelita Magboo Bigueras|
|Abstract: ||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
|Description: ||A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of Master of Philosophy of Loughborough University.|
|Appears in Collections:||MPhil Theses (Mechanical, Electrical and Manufacturing Engineering)|
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