Chapter 13. Fish Mince: Cryostabilization and Product Formulation

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Chong M. Lee

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch13

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Lee, C. M. (2010) Fish Mince: Cryostabilization and Product Formulation, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch13

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Food Science and Nutrition Research Center, Department of Nutrition and Food Sciences, University of Rhode Island, RI, USA

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • fish mince, cryostabilization and product formulation;
  • fish mince technology;
  • unutilized stocks - converted into refined and cryostabilized mince blocks;
  • fish mince blocks, from Alaska pollock, Pacific (Merluccius productus), Atlantic whiting, and Argentine hake;
  • fish mince-based formulated seafood products - underutilized resources through appropriate technology and formulation strategy;
  • fish mince and cryostabilization manufacture;
  • fish mince preparation and cryostabilization - three important elements taken into account;
  • manufacture of fish mince - from pelagic dark fish;
  • fish mince cryostabilization;
  • freeze-thaw stability - of uncooked mince-based products

Summary

This chapter contains sections titled:

  • Introduction

  • Background information

  • Manufacture of fish mince and cryostabilization

  • Formulation of fish mince-based products in relation to ingredients and sensory quality

  • Conclusions

  • Acknowledgements

  • References

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