Final report: Mass market products from mackerel and herring

Details

• Personal Author:
  Coons, Kenelm
• Corporate Authors:
  New England Fisheries Development Association, Inc.
• NOAA Program & Office:
  NMFS (National Marine Fisheries Service)
• Description:
  Blocks made from minced mackerel and minced herring and mixes of both were treated with dips and cryoprotectant additives to retard oxidative rancidity. Sensory panels judged these efforts successful in extending acceptable product characteristics by six months. Value-added products were made from minced herring and mackerel and from light meat mackerel fish fingers. Efforts to demonstrate machine processing of mackerel and herring into boneless skinless fish fingers were not successful but herring mince quality was improved by reducing aperture size on the meat bone separator drum Seafood trade responses to samples and estimates of buying interest were secured at a major trade show .
• Keywords:
  Atlantic Herring Atlantic Mackerel Economic Assistance Federal Government Fishery Processing Marine Resources Development Marketing Seafood Atlantic Herring Atlantic Mackerel Economic Assistance Federal Government Fishery Processing Marine Resources Development

  More +
• Format:
  pdf
• Document Type:
  Non-series Report
• Funding:
  Grant no. NA56FK0583
• Place as Subject:
  Atlantic Coast (U.S.)
• License:
  https://creativecommons.org/publicdomain/zero/1.0/
• Rights Information:
  CC0 Public Domain
• Compliance:
  Submitted
• Main Document Checksum:
  urn:sha-512:503fcbdb869daa45a898e7b357d5a7d3f4c0e0c7b3888c9d630a350e1b2b617ddd56afabb45d28b733b1bc63c1a988bf377503d1f04e0bca2de4c3a53d301cdf
• Download URL:
  https://repository.library.noaa.gov/view/noaa/73894/noaa_73894_DS1.pdf
• File Type:
  [PDF - 4.31 MB ]