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Fish fingers made from minced whiting meat mixed with frozen cod sawdust waste
Declerck, D. (1981). Fish fingers made from minced whiting meat mixed with frozen cod sawdust waste. Mededelingen van het Rijksstation voor Zeevisserij (CLO Gent), 177 - VB/VV (I.W.O.N.L.) 28. Kommissie voor Toegepast Wetenschappelijk Onderzoek in de Zeevisserij (T.W.O.Z.): Gent. 11 pp.
Part of: Mededelingen van het Rijksstation voor Zeevisserij (CLO Gent). Rijksstation voor Zeevisserij: Oostende. ISSN 0303-9072, more
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Abstract
    Production of fish fingers from cod sawdust waste and minced whiting was studied under industrial conditions. During the production of minced whiting, bone separation was very contaminating. Before cutting, cooling of the raw material was necessary. The raw material and the unfried fish fingers were of excellent chemical quality. From the bacteriological point of view the addition of batter and breadcrumbs was the most important source of contamination. Fish fingers produced with 100 % minced whiting and those with a 75/25 (whiting/cod) composition were rejected by the taste panel for their rubbery dry texture. From a 50/50, 25/75 (whiting/cod) and 100 % cod sawdust composition an acceptable product could be developped.
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