Now showing 1 - 4 of 4
  • Publication
    Silver Smelt: A Valued Non-Quota Fish?
    Tighter fish quotas have given rise to increased interest in non-quota species throughout the EC. In encouraging this interest, the EC Commission undertook to fund (in part) a 2-year cooperative project on catching/handling,quality evaluation, processing and suitability for products of the Silver Smelt(Argentinus silus).This project has been recently completed by staff at The National Food Centre (NFC), An Bord Iascaigh Mhara, The Department of the Marine, and at IFREMER (in France). The NFC component of the project, as presented here, dealt with the quality, composition and properties of the fish, and with its suitability for products and analogues.
      120
  • Publication
    A Note on the Effect of Long-Term Frozen Storage on Some Quality Parameters of Silver Smelt (Argentinus silus)
    Samples of silver smelt, as fillets from frozen fish, as block-frozen fillet and as block-frozen mince, were thawed and tested for toughness (by shearing) and water-binding capacity after storage at -28C for 150, 235 and 374 days; cryoprotectants were not used. Shear values fell over the storage period for fillets from frozen fish but remained relatively constant for the other two types of frozen material. Block-frozen fillets had the highest shear values. The water-binding capacities were lowest for block-frozen mince and decreased steadily over the three test dates for the three types of material.
      180
  • Publication
    Added Value Herring Products
    Traditional marinated herring products in Ireland are usually 'Rollmops' or 'Bismark'. They have an acid/salt flavour. However, in continental Europe, the trend is towards milder and sweeter marinated products. A Joint project between The National Food Centre and An Bord Iascaigh Mhara has investigated the development of a selection of German-style products, i.e., mild herring marinades in gourmet sauces, aimed at local and European markets. The marinated herrings were also evaluated as components of salads. A range of products (free from preservatives) has now been prepared and the technology and formulations for their production are currently being introduced to interested Irish food companies.
      122
  • Publication
    Applying Haddon’s matrix to bovine injury prevention: An example using white line disease
    (World Association for Buiatrics, 2016-07-08) ; ; ;
    Haddon’s matrix is a model used to conceptualize injury occurrence. This model defines injury as energy transfer, by the agent to the host, in quantities or rates exceeding the tolerance of the host’s tissue. While this approach has been used in human injury research for over 30 years to identify risk factors and develop preventive interventions, we have not seen it applied to animal injury. Lameness, an etiologically complex condition, is a source of both economic losses and welfare concerns to the cattle industry. We introduce Haddon’s matrix as an approach to viewing traumatic animal injury using bovine white line disease as an example.
      88