Prospects for the utilization of Ray as canned product

Abstract

Using frozen ray as a raw material and utilizing the muscle of this species as a principal component, three types of canned ray wing products with different packing liquids (garlic, pickle, and mustard sauces) have been developed as well as different canned patés similar to liver or salmon paté, and patés with pork meat and ray liver as ingredients. In the raw material, yield during processing, proximate analysis, and nitrogenous compounds were determined. In the final products, quality assessments were carried out during the storage period. When the fish was cut up it was seen that the yield from the skinned wings corresponded to approximately 38% and that of the liver to 3% of the total fish weight. The proximate analysis of the muscle showed 2.07% protein nitrogen, 78% moisture content, and a fat content lower than 1%. The urea content reached the leve1 of 2%. In the canned ray wing products it was observed that the intermuscular cartilage fraction was gelatinised after thermal treatment and subsequent storage, which increased the yield of the product and also avoided the necessity of filleting prior to canning. All the canned patés proved to have excellent textural, spreading, and sensory characteristics.