Simple Chemical Method for Isolating Bone Fragments in Minced Fish Flesh

Yamamoto, Miyako; Wong, J.

doi:10.1111/j.1365-2621.1974.tb07368.x

Cited by 7 publications

(6 citation statements)

References 4 publications

(1 reference statement)

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“…The content of bone fragments in minced carp flesh was determined by chemical method (Yamamoto and Wong, 1974). A 100 g sample of cooked burgers from the FBSM lot was added to 2000 ml of 3 M urea containing 0.02 M NaOH.…”

Section: Bone Contentmentioning

confidence: 99%

Design and testing of a fish bone separator machine

Booman¹,

Marquéz²,

Parin³

et al. 2010

Journal of Food Engineering

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Section: Bone Contentmentioning

confidence: 99%

Design and testing of a fish bone separator machine

Booman¹,

Marquéz²,

Parin³

et al. 2010

Journal of Food Engineering

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“…Thiobarbituric acid value (TBA) was determined by the method of Tarladgis et al (1960), peroxide value (PV) and free fatty acid (FFA) were determined according to Jacobs (1958) and AOCS (1989), respectively. The bone content in the raw mince was determined by the method of Yamamoto and Wong (1974) and the pH of the mince was determined by the method described by Lanier (1992). Microbiological examinations were carried out as per APHA (1976) methods.…”

Section: Biochemical Analysesmentioning

confidence: 99%

FROZEN STORAGE STUDIES OF VALUE-ADDED MINCE-BASED PRODUCTS FROM TILAPIA (OREOCHROMIS MOSSAMBICUS, PETERS 1852)

Ninan¹,

Bindu

Joseph

2010

Journal of Food Processing and Preservation

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Tilapia (Oreochromis mossambicus) is a relatively abundant, low‐value fish that has wide distribution in India because of its adaptability to different environments. However, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince‐based value‐added products and the evaluation of shelf life during frozen storage. Mince from tilapia was used for the preparation of value‐added products viz., chilly fish, fish cutlets and fish balls. The biochemical and sensory parameters of these products were analyzed to study the quality changes and shelf life of these products in frozen storage at −20C. Fish cutlets and fish balls remained acceptable up to 18 weeks of storage after which loss in flavor and texture was noticed. Chilly fish remained acceptable for 21 weeks in frozen condition. PRACTICAL APPLICATIONS The study aims in value addition of tilapia (Oreochromis mossambicus), a low‐value fish, which at present has only limited scope for consumption in fresh form. Earlier studies showed that the mince yield of this species is 32–36%. The quality of tilapia mince is comparable to that from other marine and freshwater species of commercial importance. Utilization of the mince for the production of cutlets, fish balls and chilly fish are simple and a cost‐effective means of converting tilapia to value‐added convenience products. Shelf life studies indicate that in frozen storage, the products can retain the sensory qualities for 18–21 weeks. Commercialization of these products can contribute to diversification in the fish processing industry through better utilization of a relatively underutilized species.

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“…There are several problems associated with bone contamination of minces (Grantham 1981 For isolating bone fragments in our minced fish flesh we used the alkaline urea digestion method of Yamamoto and Wong (1974). The bone contents of our mince were within the range 1.8-2.8 g kg-' DM.…”

Section: Bone Contentmentioning

confidence: 99%

“…The chemical method of Yamamoto and Wong (1974), which is based on the solubilising action of urea on proteins in addition to the well known effect of aqueous alkaline solution on flesh, was used for isolating the bone fragments in minced fish flesh. A sample of minced flesh (100 g) was added to 2 litres of 3 M urea containing 0.02 M NaOH.…”

Section: Bone Contentmentioning

confidence: 99%