Utilization of low value fish in the development of convenience foods
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Formulation studies on different fishery products like fish noodles, fishballs and fish sausage were conducted to develop, from low market value marine species and excess catch, convenience foods that are protein-rich, palatable and acceptable. These products will generate technology into home-based industries for the fishermen s family. The study shows that consumer-type fish products can be developed from mixtures of fishes of low commercial value. Results of chemical, microbial, sensory, costs and return analysis and storage stability of the processed products are presented.
Marfori, E. A., Borja, N. C., & Guevara, G. (1991). Utilization of low value fish in the development of convenience foods. In K. K. Hooi, K. Miwa, & M. B. Salim (Eds.), Proceedings of the Seminar on Advances in Fishery Post-Harvest Technology in Southeast Asia: Singapore, 6-11 May, 1991 (pp. 199-220). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.