Improved utilization of flesh from mackerel as salted dried fish cakes

Abstract

SummaryThe composition and yield of mince prepared by passing mackerel (S. scombrus) frames through a flesh‐bone separator were determined. Salt (10 to 40%) was added to the unwashed mince to prepare dried cakes with enhanced keeping quality. The dried cakes were assessed for peroxide and TBA values, total viable count and for sensory attributes after preparation and after a 3‐month storage period at 29±1°C. The cakes were reconstituted by desalting in boiling water. Salted dried cakes prepared with 15,20,30 and 40% salt were found to be stable and have little sensory deterioration over the 3‐month storage period which is adequate to simulate distribution of products at tropical ambient temperature.