Development of Radiation Sterilized Fish Items
Final rept. 14 Dec 1966-13 Mar 1968
ARMY NATICK LABS MA FOOD LAB
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Research was carried out on edible coatings to stabilize the physical structure of radiosterilized fish fillets and on additives to prevent browning of these products during room temperature storage. Ground or blended fish flesh which has binding properties upon heating was tested as a batter material to coat fillet portions prior to breading. It was found that a coating composed of 50 percent ground flesh and 50 percent methylcellulose solution 2 percent in conjunction with a normal slow-browning breading material greatly enhanced the structural and storage stability of the fillet. This coating which seals itself during the frying process was considered highly acceptable by the taste panel and proved to be shelf stable through nine months storage at room temperature.
- Food, Food Service and Nutrition