Development of a low commercial value fish-sausage from the fish trawling “mix” category
نویسندگان
چکیده
منابع مشابه
Nutrient content of fish powder from low value fish and fish byproducts
Consuming small-sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These fish products are more affordable and could therefore meet the needs of poor, vulnerable groups, particularly in rural and urban areas where limited economic resources prevent dietary diversity. The objectives of the study were t...
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This study was conducted with the development of instant fish soup mix and finding out the effect of fish powder on it. Ingredients of soup mix were cooked and dried up to desired moisture content. The drying or dehydration was done by using a mechanical dryer (Cabinet dryer) at constant air flow rate and constant temperature with varying thicknesses. After drying the dried products were ground...
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The effects of bottom trawling on benthic invertebrates include reductions of biomass, diversity and body size. These changes may negatively affect prey availability for demersal fishes, potentially leading to reduced food intake, body condition and yield of fishes in chronically trawled areas. Here, the effect of trawling on the prey availability and diet of two commercially important flatfish...
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Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...
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This paper proposes a distributed real-time video stream system for underwater fish observation in the real world. The system, based on a three-tier architecture, includes capture devices unit, stream processor unit, and display devices unit. It supports variety of capture source devices, such as HDV, DV, WebCam, TV Card, Capture Card, and video compression formats, such as WMV, FLV/SWF, MJPEG,...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2019
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.38317