Utilization of Minced Sucker Flesh

Abstract

ABSTRACT

Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

“…Usually, the patties prepared using corn flour gave higher cooking yield than those prepared using boiled potato. Dawood et al (1983) made similar observation that the addition of cornmeal and soy protein in combination with sodium chloride improved cooking yield of fish sausages developed from freshwater suckers. Cooking yield (85.1-93.5%) of the L. rohita patties (Sehgal et al 2008) was higher than that of the carp patties.…”

“…Gopakumar (1997), and Lipincott and Lee (1983) reported that the starches of potato having high amylopectin content gave cohesive gels as compared to Values with different superscripts in a row for each parameter differ significantly (p≤0.01) P boiled potato, C corn flour cornstarch (having low amylopectin content), which increased rigidity and firmness of gels and thus gave better firmness/texture to the finished product. Dawood et al (1983) also observed that addition of cornmeal and soy protein in combination with sodium chloride improved texture of fish sausage. Chidanandaiah and Keshri (2007) recorded an increase in the sensory score for crispness and adherence of batter of buffalo meat patties coated with batter mix prepared from corn flour (either alone or in combination with Bengal gram flour).…”

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

“…Fish sausage may contain land-based animal fat sources as in the case of rainbow trout sausage formulated with 7.5% beef fat (Dincer and Cakli 2010), catfish sausage formulated with variable contents of pork fat (Chuapoehuk et al 2001), and hake sausages developed using beef and pork trim with lipid contents that ranged from 23 to 25% (Park et al 1978). Nonetheless, majority of fish sausage formulations reported in the scientific literature do not contain land-based animal fat sources (Daley et al 1978;Dawood et al 1983;Yin and Jiang 2001;Rahman et al 2007;Moola et al 2008;Sachindra and Mahendrakar 2010;Umesha Bhatta et al 2012;Klanicova et al 2013). Generally, the lipid contents of fish sausages without land-based animal fat ingredients tend to be lower as noted for sausages made from crimson snapper (5.5%; Al-Bulushi et al 2011), croacker (4.96%; Hedge et al 1990), catfish with 3% fish oil (4.5%; Chuapoehuk et al 2001), saithe (4.6%; Nordvi et al 2007), rohu (7.08%; Sini et al 2008) and unwashed minced Nile tilapia muscle (6.…”

“…), Spanish mackerel ( Scomberomorous maculatus ; Lee and Toledo ), freshwater sucker fish (Catostamidae family; Dawood et al . ), channel catfish ( Ictalurus punctatus ; Medeiros et al . ); Atlantic cod ( Gadus morhua ; Hastings ), crocker ( Jhonius spp; Hedge et al .…”

“…There is worldwide interest in utilizing fish muscle for production of sausages and frankfurters given the numerous fish species investigated for this purpose, as listed in chronological order of publication: mullet (Mugil cephalus; Daley et al 1978), North Pacific hake (Merluccius productus; Park et al 1978), Spanish mackerel (Scomberomorous maculatus; Lee and Toledo 1979), freshwater sucker fish (Catostamidae family; Dawood et al 1983), channel catfish (Ictalurus punctatus; Medeiros et al 1986); Atlantic cod (Gadus morhua ;Hastings 1989), crocker (Jhonius spp; Hedge et al 1990), pike eel (Muraenesox cinereus ;Hsu 1990), Indian sardine (Sardinella longiceps; Ravishankar et al 1992), hybrid catfish (genus Claria; Chuapoehuk et al 2001), Pacific mackerel (Scomber australasicus; Yin and Jiang, 2001), Argentine croaker (Umbrina canosai, Lempek et al 2007), Atlantic salmon and saithe (Salmo salar and Pollachius virens; Nordvi et al 2007), geelback croaker (Atractoscion aequidens; Rahman et al 2007), African walking catfish (Clarias gariepinus; Oksuz et al 2008), ribbon fish (Lepturacanthus savala; Moola et al 2008), rohu (Labeo rohita; Sini et al 2008), Cape hake (Merluccius capensis; Pires et al 2009), sliver carp (Hypophthalmichthys molitrix; Taskaya et al 2009 Klanicova et al 2013).…”