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AuthorKochakian Sabour, A.
MetadataShow full item record
AbstractFrozen minced meat is an important fish industry in Japan and it's neighbouring countries like Korea, Taiwan and China. The annual production of minced fishmeat in Japan was 35400 tons in the year 1965 which increased rapidly after three years to 137000 tons in 1963. At present the trade of this product in the world has reached 1 million tons. 20 years ago the frozen minced meat industry in Japan consisted of 55 factories and 2 fishing vessels. Fishes which were not suitable to be used to prepare fish paste were made use of in this industry. These fish include Horse Mackerel, Hasoon and Alaska polak. The minced meat of these fish was used to make various fish pastes, fish sausages etc. The Fisheries Research Center in Guilan province in the southern coasts of the Caspian Sea has done a lot of work on minced meat of the small pelagic fish kilka (Clupeonella sp.). The minced meat of kilka has a gelatinous property and has a better taste and flavour as compared to minced meat of other fishes. The Dark color of the minced meat is due to the dark meat along the backbone which is mixed with the fish skin. The fish paste cannot be completely deodorised during the process of making because although repeated washings will make the color of the meat lighter, it will deteriorate it's flavour and taste. The fish to be minced is first cleaned to remove it's bones and entrails. It is washed properly and the after water has been drained off it is minced. The fish can be minced without being washed too. Additives are added to the minced meat and it is then frozen. This minced meat is called surimi, and this product can be used to prepare fish paste. This fish paste which contains starch and spices can be used to prepare sausages, fish burger, fish cake, fish ball, fish cutlets, etc. The structure consistency, flavour and taste of fish paste differs in fishes and is effective in it's gelatinous property. The products obtained from frozen minced fish meat have a good quality, suitable taste, flavour and appearance acceptable by marketing standards especially because most of them are ready to consume or easy to cook. The annual consumption of fish in Iran which is 4.3 kg per head as compared to the world consumption of 13kg per head can be increased by offering the products prepared from frozen minced fish meat.
JournalIranian Scientific Fisheries Journal