Improved utilization of flesh from mackerel as salted dried fish cakes

Akande, G. R. and Knowles, M. J. and Taylor, K. D. A. (1988) Improved utilization of flesh from mackerel as salted dried fish cakes. International Journal of Food Science & Technology, 23 (5). pp. 495-500. ISSN 0950-5423

Full content URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb00606...

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Item Type:Article
Item Status:Live Archive

Abstract

The composition and yield of mince prepared by passing mackerel (S. scombrus) frames through a flesh-bone separator were determined. Salt (10 to 40%) was added to the unwashed mince to prepare dried cakes with enhanced keeping quality. The dried cakes were assessed for peroxide and TBA values, total viable count and for sensory attributes after preparation and after a 3-month storage period at 29±1°C. The cakes were reconstituted by desalting in boiling water. Salted dried cakes prepared with 15,20,30 and 40% salt were found to be stable and have little sensory deterioration over the 3-month storage period which is adequate to simulate distribution of products at tropical ambient temperature.

Keywords:Rancidity, recovered flesh, Scomber scombrus, tropical storage
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:9535
Deposited On:20 May 2013 09:35

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