Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality
Karoline Ribeiro Palmeira,Eliane Teixeira Mársico,Maria Lúcia Guerra Monteiro,Môsar Lemos,Carlos Adam Conte Junior +4 more
TLDR
This review contains descriptions of the relevance of the use of mechanically separated fish meat for the manufacturing of semi- and ready-to-eat (RTE) products for human consumption and an evaluation of their chemical stability.Abstract:
Both the worldwide demand for fish and aquaculture production have increased. Nevertheless, an extensive amount of fish production is destined for animal feed. Fish represents a rich source of nutrients necessary for good health, but it is highly perishable. This review contains descriptions of the relevance of the use of mechanically separated fish meat, which is considered a waste processing, for the manufacturing of semi- and ready-to-eat (RTE) products for human consumption and an evaluation of their chemical stability. Currently, consumers request nontraditional foods without risk to their health. Therefore, the development of innovative and healthy foods has been a challenge, mainly due to lack of knowledge and technology transfer to the industry.read more
Citations
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Handbook of Meat, Poultry and Seafood Quality
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High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance.
Consuelo Pita-Calvo,Esther Guerra-Rodríguez,Jorge A. Saraiva,Santiago P. Aubourg,Manuel Vázquez +4 more
TL;DR: In this paper, the effect of high pressure processing on the physical properties of European hake (Merluccia merluccius) was evaluated in an accelerated frozen storage study.
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Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage.
Consuelo Pita-Calvo,Esther Guerra-Rodríguez,Jorge A. Saraiva,Santiago P. Aubourg,Manuel Vázquez +4 more
TL;DR: Results showed that HPP improves the quality of frozen hake, and is beneficial to maintain expresible water in good levels up to 6 months.
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Technological and nutritional advantages of mechanical separation process applied to three European aquacultured species
TL;DR: Manufacturing of products by exploiting fish without altering the nutritional value of whole fish is a goal reached adopting mechanically separation process.
References
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