Processing of carp
471
on
the outside of the drum and removed continuously by scraper blade. In
order to obtain mince of the best quality, it is necessary to use high grade
fish and operate the separator in conjunction with pre— and
treatments.
'
**
,
The pre—mincing stages include heading, gutting and removal of
bone and enzyme—rich tissue such as the kidney. Blood-and other pigments are
much more easily removed by washing before mincing than afterwards. Post—
mincing stages include further washing and de—waterihg depending on the type
of product required. In other words, the production of minced fish is now best
performed in a fully integrated system in which the bone separator is the
centre—piece.
The partial textural breakdown of the flesh which occurs in the bone
separator does not in itself adversely affect the acceptability of the portio—
ned products produced from minced fish, as compared with those produced from
fillet, provided the essential quality of both materials is the same. This
surprising result has emerged many times in controlled experiments with consu—
mer
taste panels. However, white fish minces are much more susceptible to
deterioration during chill and frozen storage. Low temperatures and relatively
Short storage tûnes are necessary if quality is to be maintained.
Small percentages of so—called cryo—protective agents such as sucrose,
sorbitol and certain amino—acides, when incorporated into minced flesh, can,
inhibit this deterioration. Fatty fish minces appear to be less susceptible to
textural deterioration and, surprisingly, oxidative rancidity does not appear
to be a serious practical problem provided that the minces are suitably packa—
ged and cold storage conditions are good (—30°C).
While minced fish technology has the great advantage of retrieving edible
fish flesh, there.remains the problem of presentation to the consumer. It is
eminently suitable for products such as fish cakes, pastes and spreads. But
these outlets are not commensurate with the minced fish production potential.
Fortunately, minced fish has excellent functional properties which allow modi—
fication in respect of texture, colour and flavour to yield a range of new
fish products which may find ready outlets in a changing food market.
The processing of carp of lower individual weight (together with fresh—
water
coarse
fishes) by means of separators is in progress in the U.S.S.R.
(Ivan0va et al. 1980) and in the German Democratic Republic (Meyer, 1983;
R0hde, 1984). In the U.S.S.R., it has been proved that cooked minced meat has
acceptable smell and taste fully comparable with fresh fish. The addition of
Stabilizers (mixture of sugar, salt, and sodium citrate) exerts a
influence upon the quality of minced meat particularly in cold storage. In the
German Democratic Republic, minced meat technology is extenSively proposed for
Carp Of lower individual weight and for other small fre8hwater fish. Approx1—
mately, 1000 tons of fish should be processed in 1986. Minced meat is mixed
With salt
(addition of 2 Z), formed in blocks, frozen, and utilized for produc—
tion of different fish products afterward.
.
3. CAR? PRODUCTS
There is a general trend in the industrialized countries toward
prepared
f00d$ and convenience dishes. In the last 10 years, this tendency 15 enforced
also in making ready—to—served dishes made from CâïP' A proad SPeCtrum Ofkcârp
Products is offered to Eur0pean consumers already, espe01ally frozen, smg/e
,
marinaded, and sterilized tinned products, fresh and smoked sauSaËeS,
an
_0ï
caviar made from carp roe.
Last but not least, carp substitution
or
warm
blooded animal meat starts to enforce in.some of standard meat products.
471
on
the outside of the drum and removed continuously by scraper blade. In
order to obtain mince of the best quality, it is necessary to use high grade
fish and operate the separator in conjunction with pre— and
treatments.
'
**
,
The pre—mincing stages include heading, gutting and removal of
bone and enzyme—rich tissue such as the kidney. Blood-and other pigments are
much more easily removed by washing before mincing than afterwards. Post—
mincing stages include further washing and de—waterihg depending on the type
of product required. In other words, the production of minced fish is now best
performed in a fully integrated system in which the bone separator is the
centre—piece.
The partial textural breakdown of the flesh which occurs in the bone
separator does not in itself adversely affect the acceptability of the portio—
ned products produced from minced fish, as compared with those produced from
fillet, provided the essential quality of both materials is the same. This
surprising result has emerged many times in controlled experiments with consu—
mer
taste panels. However, white fish minces are much more susceptible to
deterioration during chill and frozen storage. Low temperatures and relatively
Short storage tûnes are necessary if quality is to be maintained.
Small percentages of so—called cryo—protective agents such as sucrose,
sorbitol and certain amino—acides, when incorporated into minced flesh, can,
inhibit this deterioration. Fatty fish minces appear to be less susceptible to
textural deterioration and, surprisingly, oxidative rancidity does not appear
to be a serious practical problem provided that the minces are suitably packa—
ged and cold storage conditions are good (—30°C).
While minced fish technology has the great advantage of retrieving edible
fish flesh, there.remains the problem of presentation to the consumer. It is
eminently suitable for products such as fish cakes, pastes and spreads. But
these outlets are not commensurate with the minced fish production potential.
Fortunately, minced fish has excellent functional properties which allow modi—
fication in respect of texture, colour and flavour to yield a range of new
fish products which may find ready outlets in a changing food market.
The processing of carp of lower individual weight (together with fresh—
water
coarse
fishes) by means of separators is in progress in the U.S.S.R.
(Ivan0va et al. 1980) and in the German Democratic Republic (Meyer, 1983;
R0hde, 1984). In the U.S.S.R., it has been proved that cooked minced meat has
acceptable smell and taste fully comparable with fresh fish. The addition of
Stabilizers (mixture of sugar, salt, and sodium citrate) exerts a
influence upon the quality of minced meat particularly in cold storage. In the
German Democratic Republic, minced meat technology is extenSively proposed for
Carp Of lower individual weight and for other small fre8hwater fish. Approx1—
mately, 1000 tons of fish should be processed in 1986. Minced meat is mixed
With salt
(addition of 2 Z), formed in blocks, frozen, and utilized for produc—
tion of different fish products afterward.
.
3. CAR? PRODUCTS
There is a general trend in the industrialized countries toward
prepared
f00d$ and convenience dishes. In the last 10 years, this tendency 15 enforced
also in making ready—to—served dishes made from CâïP' A proad SPeCtrum Ofkcârp
Products is offered to Eur0pean consumers already, espe01ally frozen, smg/e
,
marinaded, and sterilized tinned products, fresh and smoked sauSaËeS,
an
_0ï
caviar made from carp roe.
Last but not least, carp substitution
or
warm
blooded animal meat starts to enforce in.some of standard meat products.