CHEMICAL CHARACTERIZATION AND PREPARATION OF SALTED MINCES FROM BIGEYE GRUNT AND LONGFIN BONEFISH

The proximate chemical composition, amino add and fatty add profile of bigeye grunt (Brachydeuterus auritus) and longfin bonefish (Pterothrissus belloci) minces were determined. Both minces contained a low fat content. Polyunsatu‐rated fatty adds represented more than 50% of the fatty adds in bigeye grunt but in the case of longfin bonefish the percentages of saturated, mono‐, and polyunsaturated were similar. The amino add profile of minces from these species was very similar. The preparation of salted minces using different drying methods is described. The chemical and physical characteristics of raw and dried salted minces as well as cooked products were measured. Dried salted minces from these species had high water uptake and cooked products presented a low salt content (1 %). Cooked rehydrated salted minces from longfin bonefish were lighter in color than those from bigeye grunt and color values were not significantly influenced by the salt level used in the preparation.