Mechanical Fish Deboners: Influence of Various Perforation Sizes on Bone Content and Texture of Minced Fish Flesh

Wong, J.; Lau, Y. C.; Yamamoto, Miyako

doi:10.1111/j.1365-2621.1978.tb02426.x

Cited by 6 publications

(3 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The maximum bone content in all the experiment was found to be less as compared to previous results of other researchers. Ghadi et al (1975), Wong et al (1978) found the more bone content as compared to the results obtained in the present study. Speed variation does not have much significant effect on the bone content in the minced meat as the variation observed is very less with respect to speed.…”

Section: Effect Of Number Of Passes On Meat Coloursupporting

confidence: 66%

Development of meat-bone separator for small scale fish processing

et al. 2011

View full text Add to dashboard Cite

The belt and drum type meat-bone separator was developed for small-scale fish processing and evaluated using Tilapia fish (Oreochromis mossambicus) in terms of capacity, yield, percentage yield, bone content, colour and power consumption. It consists of a perforated drum (3 mm), single phase electric motor, speed reduction gear box and drive system. The machine was evaluated using two food grade belt viz., natural rubber (Belt A-35 shore) and canvas belt (Belt B-65 shore) for three drum speeds. The machine capacity was in the range of 45.59 to 68.54 kg h −1 for belt A with a yield of 1.148, 1.069 and 1.066 kg, and 49.13 to 78.13 kg h −1 for belt B with a yield of 1.253, 1.312 and 1.269 kg at drum speeds of 14, 20 and 24 rpm, respectively. For belt A, the highest yield (1.148 kg) was obtained at 14 rpm drum speed which was 63.78% on dressed weight basis and for belt B, the highest yield (1.312 kg) was obtained at 20 rpm drum speed which was 72.89% on dressed weight basis. The increased number of passes for meat recovery increased the chances of insertion of bone fragments into minced meat and decreased the colour values (L-a-b). The total energy consumption did not vary significantly.

show abstract

Section: Effect Of Number Of Passes On Meat Coloursupporting

confidence: 66%

Development of meat-bone separator for small scale fish processing

et al. 2011

View full text Add to dashboard Cite

show abstract

“…The shearing action of the mechanical deboning process causes considerable disruption of cells. Wong (1978) investigated the influence of various perforation sizes in mechanical deboners on the texture of minced fish flesh. Miyauchi and Steinberg (1970) compared the texture of coarsely mined fish flesh with that of finely minced fish flesh.…”

Section: Texture Measurementsmentioning

confidence: 99%

Characteristics of mince from pond‐bred silvercarp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages

Gelman

Benjamin

1989

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The data obtained was appropriate as it was in the prescribed range described by Varadi (1995); Wong et al (1978) on an average fish flesh contains 69-80 % water, 16-20 % protein, 3-12 % fat and 1.1-1.3 % ash. The moisture content of minced meat for pink perch and mackerel was 78.6±1.56 and 74.1±2.7 %.…”

Section: Proximate Composition and Bone Content Of The Minced Meat Obmentioning

confidence: 99%

Design and testing of small scale fish meat bone separator useful for fish processing

Muhammed¹,

Manjunatha

Murthy

et al. 2014

J Food Sci Technol

View full text Add to dashboard Cite

The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min −1 , which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h −1 of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.

show abstract

Mechanical Fish Deboners: Influence of Various Perforation Sizes on Bone Content and Texture of Minced Fish Flesh

Cited by 6 publications

References 3 publications

Development of meat-bone separator for small scale fish processing

Development of meat-bone separator for small scale fish processing

Characteristics of mince from pond‐bred silvercarp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages

Design and testing of small scale fish meat bone separator useful for fish processing

Contact Info

Product

Resources

About