Blended Seafoods: Utilizing Bycatch for New Products from
University of Alaska Fairbanks School of Fisheries and
Marine Fisheries Service, Alaska Region, P.O. Box 21668,
Juneau, AK 99802-1668. TELEPHONE: (907) 586-7280
made from flaked salmon and whitefish were developed for
food service users based on survey results. Blends
of 90:10 and 55:45 salmon:whitefish using flakes between
0.180" and 0.750" provided acceptable texture
and flavor. Frozen shelf life of these products was estimated
at six months. Production and market costs for these products
were developed. Utilizing undervalued salmon and
undersized pollack and flatfish to produce a blended seafood
product was the objective of this study. Survey among
foodservice organizations indicated a growing market for
these products. Critical among desirable properties were
acceptable texture, flavor and price. Similar products
were criticized for soft texture and poor flavor.
Using survey results, a flaked blended seafood process
was developed. Salmon and whitefish were flaked
in pieces between 0.180" to 0.750" and combined
in ratios between 55:45 and 90:10 salmon: whitefish.
Fish was blended with salt and formed into patties.
Sensory analysis indicated patties using a 55:45 ratio
of salmon to whitefish had a desirable mild flavor and
good texture. Patties using a 90:10 ratio had very acceptable
texture. Shelf-life studies on these products were
acceptable up to six months in frozen storage. The development
of rancidity appeared to be the limiting factor although
high thaw drip produced some undesirable texture changes.
The blended product provided several advantages to food
service users. These products had a desirable muscle texture
and the addition of whitefish produced a mild flavor.
Production and market costs for these products were developed.
Based on three processing scenarios, blended seafoods
could be profitably marketed for $2.00 to $2.50 per pound.