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Cutting "In Solution" as a Method of Improving....
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GRANT NUMBER:  NA46FD0323           NMFS NUMBER:   93-NER-019

REPORT TITLE:  Cutting "In Solution" as a Method of Improving Atlantic Mackerel Fillet Quality

AUTHOR:  Richards, Mark P.; Kelleher, Stephen D.; and Hultin, Herbert O.; University of Massachusetts, Amherst, MA

PUBLISH DATE:  March 19, 1996

AVAILABLE FROM:  National Marine Fisheries Service, Northeast Regional Office, One Blackburn Drive, Gloucester, MA 01930.  PHONE: (978) 281-9256

ABSTRACT

The purpose of this study was to determine if it was possible to improve the quality of mackerel fillets by filleting them under water.  Treating cut mackerel fillets with a liquid to remove pro-oxidative compounds was advantageous to the product.   Supplementation with antioxidants improved the process further.  The highest quality product was produced when fresh fish were used.  Unfortunately, this process will produce a waster water that has a high BOD due to the blood proteins that accumulate.   Electrocoagulation appears promising to recover the protein and clean up the wash water to make this process feasible on an industrial scale.

 
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