Final report: Mass market products from mackerel and herring

Blocks made from minced mackerel and minced herring and mixes of both were treated with dips and cryoprotectant additives to retard oxidative rancidity. Sensory panels judged these efforts successful in extending acceptable product characteristics by six months. Value-added products were made from minced herring and mackerel and from light meat mackerel fish fingers. Efforts to demonstrate machine processing of mackerel and herring into boneless skinless fish fingers were not successful but herring mince quality was improved by reducing aperture size on the meat bone separator drum Seafood trade responses to samples and estimates of buying interest were secured at a major trade show . Grant no. NA56FK0583