The processing and storage of smoked New Zealand jack mackerel

Contributor(s): Scott, D.N. (DSIR, Division of Horticulture and Processing. Auckland) | Fletcher, G.C. (DSIR, Division of Horticulture and Processing. Auckland) | Temple, S.M. (DSIR, Division of Horticulture and Processing. Auckland) | Hogg-Stec, M.G. (DSIR, Division of Horticulture and Processing. Auckland) | Buisson, D.H. (DSIR, Division of Horticulture and Processing. Auckland).
Material type: materialTypeLabelBookPublisher: 1986Subject(s): MACKEREL | STORAGE | FISH PROCESSING | SMOKED FISH | FISH PRODUCTS | MICROBIOLOGY | SALTED FISH | PACKAGING | TRACHURUS NOVAEZELANDIAE | TRACHURUS DECLIVIS In: Fish processing bulletin In: Fish processing bulletinSummary: New Zealand jack mackerels (#Trachurus novaezelandiae# and #Trachurus declivis#) are currently sold in low value products and the resource is underutilised. Procedures for producing highly acceptable smoked jack mackerel products are described. The effect of preparation, brining, smoking and packaging on yield, proximate composition, colour, salt content and moisture content were considered. Suitable packaging is discussed and the shelf-life at 0 degrees celsius and -18 degrees celsius is examined. (auths)
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Item type Current location Call number Copy number Status Date due Barcode
JOURNAL JOURNAL WELLINGTON
STACK
STACK NO. 8 1986 1 Available J019125

New Zealand jack mackerels (#Trachurus novaezelandiae# and #Trachurus declivis#) are currently sold in low value products and the resource is underutilised. Procedures for producing highly acceptable smoked jack mackerel products are described. The effect of preparation, brining, smoking and packaging on yield, proximate composition, colour, salt content and moisture content were considered. Suitable packaging is discussed and the shelf-life at 0 degrees celsius and -18 degrees celsius is examined. (auths)

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