| International Journal of Food Processing Technology (Volume 3 Issue 2) | |
| Effect of raw material quality on quality and yield of dried fish products |  |
| Pages 54-61 Peter Odour-Odote, Bangalore A. Shamasundar, Alejandro C. Booman, Nazlin K. Howell, María A. Parin and Aurora Zugarramurdi DOI: http://dx.doi.org/10.15379/2408-9826.2016.03.02.04Published: 28 July 2016 |
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| Abstract | |
| Dried fish products were prepared from siganid (Siganus sutor) and anchovy (Stolephorus sp.) using solar drying and from flounder (Paralichthys patagonicus) using atmospheric freeze-drying. Very good correlations were obtained between raw material quality and dried fish quality, in a dimensionless scale. A lower slope was obtained for flounder (R2= 0.971) when comparing with siganid and anchovy (R2= 0.892), indicating that raw material quality influences the quality of final products, being higher in fatty than in lean fish. This information is useful to reject unsuitable raw material before processing. A correlation between quality of raw material and process yield is presented. | |
| Keywords | |
| Quality, fish, solar drying, freeze drying, process yield. | |
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