Utilization of freshwater bream for canned fish ball manufacture

dc.contributor.author	Λάζος, Ευάγγελος Σ.	el
dc.date.accessioned	2015-05-27T16:14:32Z
dc.date.available	2015-05-27T16:14:32Z
dc.date.issued	2015-05-27
dc.identifier.uri	http://hdl.handle.net/11400/11249
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.tandfonline.com	en
dc.source	http://www.tandfonline.com/doi/abs/10.1300/J030v05n02_04	en
dc.subject	Sensory characteristics
dc.subject	Canning
dc.subject	Fish
dc.subject	Sterilization
dc.subject	Oργανοληπτικά χαρακτηριστικά
dc.subject	Κονσερβοποίηση
dc.subject	Ψάρια
dc.subject	Αποστείρωση
dc.subject	Κυπρίνος
dc.title	Utilization of freshwater bream for canned fish ball manufacture	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1300/J030v05n02_04
heal.language	en
heal.access	campus
heal.publicationDate	2010-10-11
heal.bibliographicCitation	Lazos, E. (2010) Utilization of freshwater bream for canned fish ball manufacture. "Journal of Aquatic Food Product Technology", 5 (2), p.47-64	en
heal.abstract	Freshwater bream (Abramis brama) minced fillets and trimmings were used to prepare fish balls canned in tomato sauce. Before canning, fish balls were boiled in 1.5% brine and/or fried in corn oil after flouring. Tomato sauce packs were heated at 115, 120, and 125°C for the time required to achieve an Fo=7.5 min. Texture measurements and sensory evaluation showed that good quality fish balls could be made from freshwater fish flesh. Sensory characteristics were influenced by pretreatment and processing conditions. Frying can lead to the production of fish balls with better flavor and odor, but tomato sauce was the major determinant of fish ball flavor and odor. Texture scores determined by sensory evaluation correlated well with instrumental readings, and tenderness and juiciness scores can be predicted from instrumental data. Panelists described canned fish balls as somewhat firm to firm, and tenderness and juiciness scores were in good agreement and highly correlated. Texture force significantly (p < 0.01) increased as processing temperature was increased. The color of fish balls was greatly influenced by pretreatment, and boiled, canned-in-tomato-sauce fish balls were superior to fried in color. Significant changes in chemical composition were observed due to pretreatment and processing time and temperature effects.	en
heal.publisher	Taylor & Francis	en
heal.journalName	Journal of Aquatic Food Product Technology	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false