Rasekh J G
J Assoc Off Anal Chem. 1987 Jan-Feb;70(1):91-5.
For the past 2 decades, a great deal of research has been done in fish technology, particularly in the area of mechanically deboned minced fish. Minced fish is the edible muscle flesh of fish that has been mechanically separated from the bones and skin. Ideally, the product is prepared from a high quality fish and resembles hamburger meat. In its final form, minced fish is used either as an ingredient or as an extender in seafood or in food products that require further processing. On the basis of technological advancements, the National Marine Fisheries Service of the U.S. Department of Commerce and the National Fisheries Institute jointly petitioned the U.S. Department of Agriculture in 1980 to add minced fish at a level of 15% in the meat formulation of frankfurters. This paper explores certain aspects of processing, production, acceptance, and hazard assessment of minced fish ingredients as possible protein supplements in meat and poultry food products relative to this request.
在过去的20年里，人们对鱼类加工技术进行了大量研究，特别是在机械去骨鱼糜领域。鱼糜是通过机械方法从鱼骨和鱼皮中分离出来的可食用鱼肉。理想情况下，该产品由优质鱼类制成，类似汉堡肉。最终形式的鱼糜可作为一种成分，或作为海鲜或需要进一步加工的食品中的增量剂。基于技术进步，美国商务部国家海洋渔业局和国家渔业协会于1980年联合向美国农业部请愿，要求在法兰克福香肠的肉类配方中添加15%的鱼糜。本文探讨了鱼糜成分作为肉类和家禽食品中可能的蛋白质补充剂在加工、生产、接受度和危害评估等方面的某些问题，以回应这一请求。
