| Note |
Thesis (M.Sc.) --NUI, 2016 at Department of Food and Nutritional Sciences, UCC. |
| Summary |
The recent decline in stocks of traditional fish species and an increased demand for protein sources by a growing global population has resulted in the seafood industry looking towards alternative, less familiar, underutilised species of fish, such as blue whiting (Micromesistius poutassou). Currently, Ireland’s significant Total Allowable Catch (TAC) for blue whiting is approximately 23,313 tonnes, the majority of which is converted into fishmeal and fishmeal constituents. The present study investigates potential and opportunity to develop blue whiting into a more profitable product for human consumption. An initial study focussed on an investigation into the effects of sexual maturity on the proximate composition, fatty and amino acid profiles of blue whiting. Results indicated that the proximate composition, total saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acid and the majority of non-essential amino acids were not significantly influenced (p>0.05) by the stage of sexual maturity. The effect of 10% cryoprotectant addition (53.65% sorbitol, 42.92% sucrose and 3.43% polyphosphates) and packaging treatment (vacuum packaged in polyamide/polyethylene (PA/PE) bags) on the quality, shelf-life and sensory properties on minced blue whiting in frozen storage was also examined. Sensory analysis indicated an optimum cryoprotectant level of 6% was suitable for use with blue whiting mince. No cryoprotective effect was observed from the addition of the sucrose, sorbitol and polyphosphate mix (10%) on blue whiting mince in frozen storage over 12 months of storage. There was also no advantage of vacuum packing blue whiting mince over conventional packaging in the traditional carton liner. Based on the results obtained the addition of cryoprotectant and the use of vacuum packing is not necessary when processing blue whiting. Further research is necessary in order to evaluate the use of blue whiting as an ingredient in seafood products. |
| Subject |
Fish as food.
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Fish as food -- Ireland.
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Nutrition.
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| Collection |
Theses Masters (Research)
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Theses Food and Nutritional Sciences
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| Description |
87 pages ; 30 cm. |
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