This paper analyses what are the potential outlets on European markets for new farmed fish. In the first part, the main striking features about the structure and evolution of the European fish trade over the last decade are presented. The analysis of fish imports and exports provides comprehensive data to...
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to...
Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Reprinted January 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Published April 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Reprinted July 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
The nutritive values of two fishery by-products, i.e. fish
protein hydrolysate (FPH) and liquefied fish (LF), were studied.
Three trials using Hubbard broilers, and Yorkshire pigs (starter
and grower phase) were conducted. The FPH was used in the broiler
trial and LF in the swine grower trial as supplemental protein...