Yield Indices for Meat in Pre-processing of Nemipterus japonicus (Bloch, 1791)
Yield Indices for Meat in Pre-processing of Nemipterus japonicus (Bloch, 1791)
Date
2012
Authors
Pawar, H. B.
Shirdhankar, M. M.
. Barve, S. K.
Patange, S. B.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Nemipterus japonicus is preferred for production of
surimi in India and in other Asian countries as the
surimi produced from this fish is of high grade with
white colour. The yield of processed or semiprocessed
product in processing of this fish is a
subject of prime importance. An attempt was made
to establish relationships between meat yield and
quantity of raw material used for processing, for
facilitating appropriate managerial decision in surimi
industry. Nemipterus japonicus specimens collected
for the study were grouped in three length groups
and were processed further with straight as well as
inclined cut dressing style. The weight of scale, fin,
head, meat and bone were recorded for both the
dressing styles, and belly flap weight was
additionally recorded for the straight cut dressing
style. Average meat yield increased as the fish grew
while the head weight decreased. The highest
average meat yield recorded in 15-21 cm length
group for straight cut and inclined cut were 50.57%
and 52.10% respectively. The highest average head
weight was recorded in 5-10 cm length group for
straight cut (29.38%) and inclined cut (37.24%)
dressing styles. Scale and other waste did not show
increasing or decreasing trends with growth of N.
japonicus. Nomographs were developed to predict
the meat yield for various length groups as well as
for pooled length group for both straight and
inclined cut dressing styles
Description
Keywords
Nemipterus japonicus, yield indices, surimi, nomograph, inclined cut, straight cut
Citation
Fishery Techn 49 (2 ) : 172 - 176