חיפוש מתקדם
ANGEL, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
WEINBERG, Z.G., Division of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Minced whole fish, fillets, remains after filleting, and connective tissue of silver carp were employed in various combinations to produce an emulsion‐based product. A fairly firm‐textured emulsion product could be obtained with 30% minced whole silver carp + 70% minced or ground fillets. The remains after filleting gave the poorest products in any combination with the other kinds of meat. It is concluded that experiments need to be carried out with mixtures of fish species in order to increase the amount of whole fish mince that can be used in emulsion‐based products and perhaps also to enable the inclusion of minced leftovers after filleting of silver carp. Copyright © 1979, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Development of an emulsion‐based product from minced silver carp in Israel
14
ANGEL, S., Division of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
WEINBERG, Z.G., Division of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, Israel
Development of an emulsion‐based product from minced silver carp in Israel
Minced whole fish, fillets, remains after filleting, and connective tissue of silver carp were employed in various combinations to produce an emulsion‐based product. A fairly firm‐textured emulsion product could be obtained with 30% minced whole silver carp + 70% minced or ground fillets. The remains after filleting gave the poorest products in any combination with the other kinds of meat. It is concluded that experiments need to be carried out with mixtures of fish species in order to increase the amount of whole fish mince that can be used in emulsion‐based products and perhaps also to enable the inclusion of minced leftovers after filleting of silver carp. Copyright © 1979, Wiley Blackwell. All rights reserved
Scientific Publication
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