Recovery and utilization of Pacific whiting frame meat for surimi production
In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system uses...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/33265 |