Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish Species |
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| Authors: | OLA EIDE,TORGER Bø RRESEN,TERJE STRø M |
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| Affiliation: | Authors Eide, Børresen, and Strøm are with the Institute of Fishery Technology Research, Tromsø, Norway. |
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| Abstract: | A new method for the production of fish mince from a small fatty fish is presented. The method involves (a) cutting the fish into short pieces, (b) washing out the depot fat, dark pigments and viscera under acid (pH 4) or neutral conditions, and (c) bone separation. The resulting mince has a white appearance and a low fat content (approximately 7% of dry wt). The water-holding capacity of the acid mince is low, whereas neutral minces have values corresponding to cod mince. The fish oil can easily be recovered. Characterization of the lipids in capelin mince is presented. |
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