Development of a salted, minced product from Mexican shrimp by-catch
1982
Young, R.H. (Instituto Technologico y de Estudios Superiores de Monterrey, Guaymas, Sonora (Mexico) | Tropical Products Institute, London (UK))
The technique of rapid salting and dehydration may be applied to deboned minces obtained from shrimp by-catch to prepare a stable, low-cost food suitable for distribution in rural or urban areas. The process involves mixing the deboned mince with 20 % (w/w) salt, cooking the mixture, and drying it at low temperatures. The cooking considerably reduces drying times and improves the appearance, flavour, and mechanical properties (including texture) of the product, which can be stored at ambient temperatures without adverse effects on its microbiological or organoleptic quality. Moreover, the high food value of the fish protein is retained even after storage for several months. When the product is soaked and boiled, it is reconstituted and can be used in a number of recipes. Market tests have indicated favourable consumer responses toward the product.
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