Contents Index
Accompanying Notes
Table of Contents
J. N. KEAY
MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 79
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This Note deals with minced fish (or recovered fish flesh) as produced from machines that mechanically separate fish flesh from skin and bone. Describes how bone separators work, how they should be operated and how performance can be enhanced. Discusses the advantages and disadvantages of making minced fish, and current and potential uses. Advises on preparation of the raw material from white fish or fatty fish for mincing, handling, freezing and storage. Gives information on yields, the keeping quality of minces from different types of raw material, the sensory properties, and the storage life of chilled and frozen minced fish, and discusses the bone content in relation to specifications. Emphasises the need for using high quality raw material and rapid processing. This Note is also relevant to Notes 57, 66, 81 and 93. Current manufacturers of bone separators should be consulted with regard to availability, performance and specifications, and current food legislation should be consulted on the permitted use of additives, lubricants and labelling of products.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
What is minced fish?
How a bone separator works
The advantages of mincing
The disadvantages of mincing
Preparation of fish for mincing
Operation of the separator
Keeping quality of mince
Handling and storing mince
Sensory properties of mince
Utilization of mince
Contents Index