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- W2017258998 abstract "Abstract The objectives of this study were, firstly, to prepare a meat textured fish protein concentrate (marinbeef) from minced flesh of Atlantic cod ( Gadus morhua ) and, secondly, to determine its suitability as a meat replacer for the Canadian consumer. The final product had a moisture content of 9–10%, a crude fat content of 0.15–0.19% and a rehydration capacity of 3.0–3.5 (w/w). The product yield was approximately 10% of the initial weight of minced fish. Sensory tests showed that the acceptance of a hamburger product was not affected when approximately 30% of the ground beef was replaced by rehydrated marinbeef or when 45% of the ground beef was replaced by rehydrated marinbeef plus fat. Sensory tests also showed that the acceptability of a sausage product was not significantly affected when approximately 30% of the meat constituents of the sausage were replaced by rehydrated marinbeef. The rehydrated product was flavorless, had an off-white color, and a texture very similar to cooked ground beef. These results indicate fish protein concentrate prepared from minced cod flesh by the “marinbeef process” can function as a meat replacer in hamburger and sausage products." @default.
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- W2017258998 date "1984-10-01" @default.
- W2017258998 modified "2023-09-26" @default.
- W2017258998 title "Meat Textured Fish Protein Concentrate from Minced Cod (Gadus Morhua)" @default.
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- W2017258998 doi "https://doi.org/10.1016/s0315-5463(84)72571-5" @default.
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