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Details for article 2 of 8 found articles
| Title: |
Comparative Processing Studies for Canned Atlantic Mackerel (Scomber scombrus) |
| Author: |
Jhaveri, Sudip N. Karakoltsidis, Pavlos Constantinides, Spiros M. |
| Appeared in: |
Journal of aquatic food product technology |
| Paging: | Volume 3 (1995) nr. 3 pages 69-78 |
| Year: |
1995-05-13 |
| Contents: |
Processing feasibility for the canning of Atlantic mackerel (Scomber scombrus) was investigated using a scale up production system. In comparing two production procedures, the results of several batch studies showed that 33% white meat was recovered by a manual process (3 lb/min production reate), whereas, only 19% white meat was obtained using Baader 181 & 50 filleting and skinning machines (10 lb/min production rate), respectively. Canned mackerel was compared to canned tuna and both were judged slightly to moderately desirable in taste panels. the model systems studied here demonstrated that an acceptable canned product was produced utilizing this vast marine resource. Mackerel packed in water was significantly higher in overall scores than mackerel in soy oil, but only slightly higher than tuna control. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 8 found articles
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