A NEW APPROACH TO UTILIZING MINCED FISH FLESH IN DRIED PRODUCTS

Abstract

ABSTRACTA dried fish product to be kept without refrigeration was developed, using the mixed, minced flesh from various fish species (lingcod, rockfish, herring, and Pacific cod). Modified tapioca starch, texturized soy fiber, and salt were required to enhance the binding and rehydration properties and sensory attributes of the product. Temperatures of 71‐82°C during approximately 10 hr were required to dry the patties to 5% moisture level; 20 min submerged in water were enough to rehydrate the product. Physicochemical, microbiological, organoleptical, and histological tests were conducted during the development of the product.