Acceptability of a canned pâté product based on some Gulf of California shrimp by-catch fish

1365-2621

Blackwell Publishing Journal Backfiles 1879-2005

Process Engineering, Biotechnology, Nutrition Technology

A canned pite product has been developed using deboned minces prepared from five fish species commonly found in shrimp by-catch from the Gulf of California. This product was made to simulate similar products that are marketed in Mexico but which are based on meat. De-boned minces prepared from fish which had been eviscerated and cleaned in two different ways were used as the basic raw material for piite formulations. Acceptability trials were held in which panelists were asked to score for various organoleptic characters. These data were statistically evaluated and showed that the piites were all acceptable. However, some major differences in quality existed particularly with respect to colour for those pates prepared from certain fish species. The effect on pite quality of using different formulations and methods of evisceration of fish was minimal.

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