DOCSLIB.ORG

Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina Hepsetus) Fish Burger and Finger El-Lahamy AA1*, Khalil KI2, El-Sherif SA1, Mahmud AA2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina Hepsetus) Fish Burger and Finger El-Lahamy AA1*, Khalil KI2, El-Sherif SA1, Mahmud AA2 13(1): 007-013 (2019) Journal of FisheriesSciences.com E-ISSN 1307-234X © 2019 www.fisheriessciences.com Research Article Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina hepsetus) Fish Burger and Finger El-Lahamy AA1*, Khalil KI2, El-Sherif SA1, Mahmud AA2 1National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo, Egypt 2Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt Received: 21.01.2019 / Accepted: 01.03.2019 / Published online: 08.03.2019 Abstract: Sand smelt fish (Atherina hepsetus) one of the low economic fish and unacceptable from consumers in Qarun lake, Egypt. Sand smelt fish burger and finger made from sand smelt fish with soybean flour (SF) and minced boiled potatoes (MBP) to improve the economic value for fish. Changes in proximate composition of sand smelt fish products during frozen storage were determined. Chemical analysis indicated that moisture, protein and fat contents of burger and fingers samples gradually decreased during frozen storage period while ash and carbohydrate contents increased during frozen storage. No considerable changes in cooking loss could be observed in the early stages of frozen storage. Meanwhile, as the storage period prolonged, cooking loss values increased. The filling materials SF and MBP used in the production of fish products showed an observed effect in maintaining the chemical composition of the products for 90 days of frozen storage. It can be concluded that sand smelt fish products opening an opportunity for this good nutritious protein source to be used as a daily food. Keywords: Fish products; Soybean flour; Frozen storage; Bissaria; Cooking loss *Correspondence to: El-Lahamy, National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo, Egypt, Tel: +201100425093; E-mail: [email protected] 7 Journal of FisheriesSciences.com El-Lahamy et al., 13(1): 007-013 (2019) Journal abbreviation: J FisheriesSciences.com Introduction Research Center (ARC) at Giza Governorate, Egypt. MBP was prepared by boiling potatoes for 15 min, peeled and minced. Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a source Ingredients Sunflower oil, wheat flour, starch, sugar, salt, of high quality protein and other elements for the maintenance of garlic, onion, spices, and other additives were obtained from the healthy body (Gomma, 2005). Fish contain high quality protein, local market at Fayoum Governorate. low in saturated fatty acids and contain high content of unsaturated Preparation of fish fatty acids (Venugopal & Shahidi, 1995). There is a large quantity of very small fish landed as by-catch which do not find a ready Fish was gutted, beheaded and washed gently with tap water. market as fresh fish. Sand smelt (Atherina boyeri) lives in the The edible portion of sand smelt using an electric meat mincer Marmara Sea, Aral and Caspian Sea Black Sea and Aegean Sea (Braun plus 1300). The minced fish was divided into two portions, (Altun, 1999). The numbers of sand smelt fish (Bissaria) has kept to process fish products of burger and finger. increased in the Lake of Qarun In the recent years. Sand smelt Fish burger formulation and processing fish is characterized by the high edible portion and small size but Table 1 indicates the recipe of sand smelt burger as mentioned is unacceptable for consumer. Bissaria is an uneconomical fish by (Chandrasckhar and Mohite 1978) and sand smelt finger by in Egypt. In recent years, the increases civilizations have led to (Çakli et al., 2005 and Tokur et al., 2006). The experimental consumer's preference to ready-to-eat foods (Cakli et al., 2005). formulated burger and finger samples were made by replacing Fish burgers and fingers are one of the secondary minced fish based the minced fish with the filling material at the desired level as products and are popularly distributed frozen for longer shelf life illustrated in Table 1. All the formulations were needed by hand (Jamilah, 2004). There are few published studies on the effect of until homogenous dough was obtained. Portions of 50g were frozen storage on the chemical composition sand smelt fish burger shaped (8.5 cm diameter and 1.0 cm thickness) by manually and finger. Freezing is the process that lowers the temperature to operated forming machine (NOAW- Affetacrane, Italy). The below the freezing point. These temperatures allow most of the dough fish finger was shaped into fingers and frozen at -18C for water to turn into ice. The freezing point depends on the substances 2 h before battering. The frozen fish fingers were rapidly coated dissolved in the fluid of the tissue. Fish contain 75–80% water. with batter solution (3 parts of water plus 2 parts contained 94% The freezing process concerns the removal of latent heat during maize flour, 2% skim milk, 2% egg yolk and 2% salt) and then the phase transition of water from liquid to solid and removal of they were rubbed with ground crumb. Burger and finger samples sensible heat, depending on the reduction of temperature (Gokoglu were packaged in polyethylene bags and stored at -18°C until and Yerlikaya, 2015). Frozen storage has been widely employed to required for analysis. retain fish properties before it is consumed or employed in other Storage studies technological processes. Fish is usually processed in different techniques such as boiling, smoking, roasting, frying and grilling. The formulated samples along with the control samples of These processing and cooking techniques improved the hygienic burgers and fingers were packed in polyethylene bags and stored quality by inactivation of pathogenic microorganisms and in deep freezer at –18°C for 90 days. Samples of burger and finger enhanced the digestibility and bio-availability of nutrient in the were withdrawn periodically at intervals of 15 days for analysis. digestive tract (Kocatepe et al., 2011). Analytical methods Therefore, the overall aims of this study was to investigate Proximate chemical composition 1- Determine the changes in proximate composition of sand Moisture, crude protein, crude fat and ash contents were smelt frozen fish products stored at -18ºC for a 3 month period. determined according to AOAC (2012). Total carbohydrates were 2- Determine the changes in cooking loss of sand smelt fish Table 1: Recipes of sand smelt fish burger and fingers. burger and finger during frozen storage at -18 ̊ C, for 90 days. Fish burger Fish fingers Materials and Methods Ingredients % Ingredients % Fish mince 75 Fish mince 93.5 Fish Vegetable oil 9 Salt 1.5 About 25 kg of fresh sand smelt fish (Atherina hepsstia) was Starch 8 Sugar 1 obtained from Qarun Lake, Fayoum Governorate, Egypt during Salt 2.3 Wheat flour 3 April, 2017. Fresh fish were transported in ice-box to the laboratory Sodium bicarbonate 0.4 Cumin 0.24 of Fish processing and technology Research Station (at Fayoum), Onion 2.5 Onion 0.24 National Institute of Oceanography and Fisheries (NIOF). Garlic 0.5 Garlic powder 0.24 Polyphosphate 0.3 Black pepper 0.24 Filling materials *Spices mixture 2 Thyme 0.04 Filling materials used in the processing of fish products were *Spices mixture composed of 32% black pepper, 22.5% coriander, Soybean flour (SF) and Minced boiled potatoes (MBP). SF was 15% cumin, 10% cardamom, 9% red pepper, 7.5% cubeb and 4% obtained from Food Technology Research Institute, Agriculture clove. 8 Journal of FisheriesSciences.com El-Lahamy et al., 13(1): 007-013 (2019) Journal abbreviation: J FisheriesSciences.com calculated by difference method using the following equation: under the same conditions. Data presented in Table 3 indicated Total carbohydrates =100% - (% protein + % fat + % ash + % that moisture contents of control, 20% SF and 15% MBP finger moisture) (Merrill and Watt, 1973). sample gradually decreased from 64.77, 63.34 and 65.12% at day zero storage to 59.10, 58.15 and 61.82%, respectively. The Cooking loss total losses in moisture contents of sand smelt burger at the end Cooking loss and was determined and calculated as described of storage period were 8.42, 7.13 and 7.5% in control, 15% SF by Roland et al., (1981) using the following equations: and 15% MBP samples, respectively. Similarly moisture losses (Weight before cooking - weight after cooking) of control, 20% SF and 15% MBP samples were 10.22, 6.69 Cooking loss (%) = ×100 (weight before cooking) 5.10% respectively. This observation indicated that incorporation of filling materials in the processing of sand smelt fish products Sand smelt fish samples cooked by frying method improved the water binding capacity in these products during Statistical analysis: Data obtained were analyzed statistically frozen storage. The improving effect of filling materials was using the least significant difference test (LSD) at (p ≤ 0.05) and more pronounce in fish fingers particularly with minced boiled Standard Error (Mean ± SE) which calculated using SPSS 16.0 for potatoes. Similar findings were reported by Baaiu (1974), El- windows (SPSS Inc., Chicago, USA). Akeel (1983), Abo-zied (1995), Gomma (2005), Ibrahim and El- Sherif (2008) and Gandotra et al. (2012). Also these results agreed Results and Discussion with studies made on fish products processed from other types of fish. Orban et al. (2002). In sea bass (Dicentrarchus labrax) Chemical analysis was carried in the uncooked burger and fillets, moisture content decreased during frozen storage (Benjakul fingers samples to determine changes occurred in moisture, et al. 2005). This decrease in moisture content was attributed to protein, fat, ash and carbohydrates contents during frozen storage the sublimation of ice in frozen storage and the loss of drip during period. thawing process. Meanwhile, in contrary to these findings, in a Moisture study made on crab, Zamir et al. (1998) found an increasing trend in moisture content during storage and attributed this increase to Changes in moisture content of raw (uncooked) fish products the loss of water holding capacity of tissue.
Load more

Recommended publications
  • Cod Fishcake and Chips a Different Fish Finger
    A DIFFERENT FISH FINGER SANDWICH A DIFFERENT FISH FINGER SANDWICH. OR FISH BURGER. SERVES 4 AS A DIFFERENT KIND OF BUTTIE. 8 slices bread or 4 of your favourite buns 2 whole haddock fillets, weighing about 300g in total, skinned 1 small bag spiced or salted nachos, crushed to the size of breadcrumbs 50g plain flour 2 eggs, beaten A pan of vegetable oil for shallow frying or a fryer, set to 175°c. METHOD : Blitz or crush the nachos and pour into a bowl. EAT THIS DISH AND YOU WILL Pour the beaten egg into a separate bowl. GAIN THESE BENEFITS: Place the flour into a third bowl and arrange them in the Helps improve mood, following order; flour, egg then crushed nachos. regulates blood pressure and Cut fish fillets into finger sized pieces, resembling fish stabilises blood sugars. fingers. The best time to eat this dish: Place each piece of fish into the flour, then the egg and At lunchtime before an exam or finally the nacho 'crumbs'. afternoon of revision. Reason: Haddock is high in protein, Once all the fish has been crumbed, carefully lower into the oil and cook for 4 to 5 minutes, until golden brown. low in fat and packed full of essential B vitamins. All the nutrients in Now the bun is up to you; I like mine toasted with lettuce, tomatoes, gherkins and mayonnaise, maybe even keep a this dish are useful for helping our bodies stay energised and motivated. few of those nachos for on the side. Omega 3s stimulate brain function and increase your concentration.
    [Show full text]
  • Allergy List For
    Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 23 UPDATED: 11 June 2009 Milk Products & Lactose PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase.
    [Show full text]
  • Yellow Dog by Martin Amis to Isabel PART I CHAPTER ONE 1
    Yellow Dog By Martin Amis To Isabel PART I CHAPTER ONE 1. Renaissance Man 2. Hal Nine 3. Clint Smoker February 14 (9.05 a.m., Universal Time): 101 Heavy CHAPTER TWO 1. The transfer to Trauma 2. Doing Beryl 3. On the Royal Train February 14 (10.41 a.m.): 101 Heavy CHAPTER THREE 1. The publicity of knowledge 2. The high-IQ moron 3. Excalibur February 14 (11.20 a.m.): 101 Heavy CHAPTER FOUR 1. The thing which is called world 2. His Voluminousness 3. Cold Blow Lane February 14 (12.01 p.m.): 101 Heavy CHAPTER FIVE 1. In the master bedroom 2. Storm in a teacup 3. Car-sweat February 14 (12.25 p.m.): 101 Heavy PART II CHAPTER SIX 1. The Decembrist 2. Cora Susan 3. Denizen 4. At Ewelme 5. February 14 (1.10 p.m.): 101 Heavy 6. Apologia — 1 7. We two 8. Use Your Head 9. Epithalamium CHAPTER SEVEN 1. We will go quietly 2. Weird sister 3. King Bastard 4. Cora's call on Pearl 5. It's Not Unusual 6. Size zero — 1 7. Size zero — 2 8. Not knowing again 9. To Otherville CHAPTER EIGHT 1. February 14 (1.15 p.m.): 101 Heavy 2. The face has holes in it 3. Apologia — 2: Keith the Snake 4. Yellow Tongue 5. Cur moment 6. February 14 (1.25 p.m.): 101 Heavy PART III CHAPTER NINE 1. The syrups of the sky 2. Sickout at Dolorosa Drive 3. The principle of lullabies 4. Anger of the just 5.
    [Show full text]
  • CT HGS Lunch Menu Layout 1 12/09/2018 14:06 Page 1
    CT HGS lunch menu_Layout 1 12/09/2018 14:06 Page 1 TOULOUS Suburb All our dishes are prepared in kitchens where nuts, flour, etc are commonly used so unfortunately we cannot guarantee our dishes will be free of traces of these products. Olives may contain stones. Fish and meat may contain bones. All dishes may contain items not mentioned in the menu description. All prices include vat at the current rate. All tips paid in cash are retained by waiters and these are shared by them with other employees. WRAPS BAKED POTATOES PASTA + in soft tortilla, salad & crisps + salad PENNE NAPOLI 8.25 Rich homemade tomato sauce & fresh basil VEGGIE 8.95 Cottage Cheese 7.95 Selection of roasted vegetables, feta & rocket PENNE TOSCANA 10.95 Cheese 7.95 Sundried tomato pesto, peppers & artichokes TRICOLORE 8.95 Baked Beans 7.95 Mozzarella, cherry tomato, avocado & pesto SPAGHETTI CARBONARA 10.25 Cheese & Crispy Bacon 8.95 Classic carbonara sauce with cream, egg, FALAFEL 8.95 parmesan & pancetta Chickpea balls, hummus & salad with Cheese & Baked Beans 8.95 tabuleh on the side Tuna Mayo 9.95 SPAGHETTI BOLOGNESE 9.25 Homemade traditional Italian meat sauce Coleslaw 7.95 FISH FINGER 8.95 PENNE PESTO E POLLO 10.95 Breaded cod, cucumber, lettuce, mayo & gherkins Bolognaise 9.95 Chicken, olives, cream, basil & pesto Roasted Vegetables 10.95 SALMON CAESAR 10.95 TAGLIATELLE FUNGI 10.25 Chargrilled salmon, cos lettuce, avocado, Mushrooms, spinach & cream parmesan & caesar dressing LEAVES BURGERS + MAINS CHICKEN SCHNITZEL 8.95 + house dressing + toasted brioche bun,
    [Show full text]
  • The Development of a Process for the Production of Restructured Fish From
    Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. THE DEVELOPMENT OF A PROCESS FOR THE PRODUCTION OF RESTRUCTURED FISH FROM RECOVERED FISH MINCE A t h esis presented in partial fulfilment of the r equirements for the degree of Naster of Technology in Food Technology at Massey University, Palmerston North, New Zealand. Torben Sorensen 1974 ACKNOWLEDGEMENTS I am most grateful for the help and constant support of friends and staff at Massey University. I wish to thank my Supervisor, Dr G.M . Wallace, for his interest in my work, and for his help and direction throughout the year. My thanks also to Jaybel Nichimo Limited for their financial assistance and for the supply of fish and materials as requested. I wo uld like to thank my wife for her love and patience, and for the hard work she has done in typing this thesi s . Torben Sorensen TABLE OF CONTENTS ACKNO'WLEDGEMENTS SECTION Page I I NTRODUCTION · 1 Recovery of edible flesh by meat/bone 1 separators Uses for Ground Fish Flesh 3 Marketing of Processed Seafood Products 4 Restructured Flesh Products 6 II THEORY ON THE NATURE OF BINDING IN MEAT PARTICLES 9 ~omposi tion of Me.at 9 The Structure of meat · 10 Properties of Muscle Proteins 15 The sarcoplasmic proteips 15 The myofibrillar proteins 16 Interaction of the Myofibrillar Proteins 20 Relationships between Binding Quality of meat products, and
    [Show full text]
  • Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus Mrigala) During Frozen Storage
    Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 3230-3241 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 12 (2017) pp. 3230-3241 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.612.376 Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus mrigala) During Frozen Storage T. Sandhya Rani1, K. Dhanapal1*, G.V.S. Reddy2, D.R.K. Reddy3, K. Sravani1 and G. Praveen Kumar1 1Department of Fish Processing Technology, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur – 524 344, Andhra Pradesh, India 2Fisheries Research Station, Palair, Khammam District, Telangana, India 3Department of Aquaculture, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur – 524 344, Andhra Pradesh, India *Corresponding author ABSTRACT Cirrhinus mrigala is one of the most important fresh water fish cultured throughout the state of Andhra Pradesh. The fish is highly preferred in the market because of the taste and K e yw or ds texture of the meat. However, one of the key factors limiting the use of this species is the Mrigal, Mince, presence of pin bones. Microbiological, chemical, proximate and sensory changes of value quality, added mince based products prepared from mrigal (Cirrhinus mrigala) was determined ° biochemical, during storage at -18 C for a period of 3 months to explore the possibilities of better microbial, Shelf utilization of this species by development of value added mince based products and to life. evaluate the shelf life during frozen storage. Mince from mrigal was used for preparation of value added products viz., fish cutlets and fish fingers.
    [Show full text]
  • Divided by a Common Language: a Guide to British and American
    Divided by a Common Language ~\ GUIDE TO BRITISH AND AMERICAN ENGLISH Christopher Da vies Divided by a Common Language offers a detailed comparison of the language and customs of the US and the UK. Author Christopher Davies also discusses all the important differences between the two coun­ tries in the practical details of daily life, and American readers in particular will enjoy his an Englishman's eyes. Chivies lops it off with nusing list of expressions thai sound innocent enough in one country but make quite the opposite impression in the other. The distinctive words of Austra New Zealand, .nul South Africa are explained in separate sections devoted to the many varieties of English spoken around the globe. Americans who enjoy contemporary British novels, movies, and television, .is well Britons who are interested in American cul­ ture, won't want to be without this handy guide to life on the other si' CHRISTOPHER DAVIES was born and raised in England and spent several years liv­ ing in Australia and New Zealand. Since 1980, he has made his home in Florida, where he works in the field of information technol­ ogy. The many unfamiliar expressions and pronunciations that he has encountered in American English led him to write Divided by a Common Language. Ilui CHTON MIFFLIN COMPANY 222 Berkelej Street, Boston, Massachusetts 02 I Id wwwJtmtfihummifflinlitHilis.com PUZZLED BY SIGNS warning you lo mind the gap m the London Underground? Wondering what will IK on your plate il you order toad in the hole off the menu of a I ondon idle: Unable to >ns> tiul what peuple in the UK mean to say; Then mug up on your British t.nglish with l>i\i,ti\l by il Cliiwiiitvi t.imgiiiigi" -1 tj'rm/e M liritnh timt :\iwricttti i.ngMi Author Christopher Davit*!, explains all of these expressions — along with hundreds more — and diseusses the main différentes in pron initiation.
    [Show full text]
  • Allergy List For
    Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 39 UPDATED: 14 December 2009 Egg PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase.
    [Show full text]
  • Holding Baby a Creative Exploration to Raise Awareness About Kinship Care Through the Writing of a Play, Holding Baby, and a Poetry Collection, Holding
    Holding Baby A Creative Exploration to Raise Awareness About Kinship Care Through the Writing of a Play, Holding Baby, and a Poetry Collection, Holding Final Script of Holding Baby Holding Poetry Collection Critical Commentary By Janet Watts Thesis submitted to The University of Birmingham For the degree for Doctor of Philosophy ID No: CT/SC/901058 Department of Film and Creative Writing. School of English, Drama and American and Canadian Studies. The University of Birmingham. June 2018 "1 of "220 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. Holding Baby Contents Abstract 3 Holding Baby the Play 4 Holding the Poetry Collection 77 • Full Time, That Means Every Day 81 • Not the Life She Wants to Live 95 • We Never Have Fish Fingers, Never Ever 106 • Space That Says Boy 116 • Now Anger Simpers And Simmers Underneath 129 • Will Those Who Follow Know The Recipe 142 Critical Commentary 153 • Chapter One - Introduction 154 • Chapter Two - What is Kinship Care? 156 • Chapter Three - Why Write about Kinship Care? Our Story 162 • Chapter Four - Grandparents in Fiction 164 • Chapter Five - Writing and the Progress of the Play.
    [Show full text]
  • Sustainable Sourcing
    SuStainable Sourcing Marine Stewardship council If you would like more information on NH Case Ltd has been accredited by the Marine MSC and sustainable fishing please contact Stewardship Council since 2008 under certificate code one of our fish experts at: MSC-C-50751 and has scope to supply many of the species of fish we sell and use in production, including: NH Case Ltd , Bennetts Field Trading Estate, • Cod Wincanton, Somerset BA9 9DT • Haddock • Hoki The Sales Team: 01963 828 900 • Salmon Email: [email protected] • Pollock • Prawns and Mussels All of our fish is independently checked to ensure the quality standard is met and that it is from an ethical and sustainable source. We are also authorised to co-produce MSC products as long as the chain of custody is maintained. icelandic responsible Fisheries Scheme We are also accredited by the Icelandic Government under the Icelandic responsible fisheries scheme. All fish that we import into the EU comes with Catch Certificates detailing exactly where, when, and by which boat the fish was caught to ensure that we have full traceability and that all of the fish that we sell is legally caught and sustainably fished. Please note that all fish that we supply to any customer is backed up with government certification from the country of origin declaring that it has been legally caught and declared by quota holders who are operating in accordance with the sustainability quotas laid down by the relevant government body for the sea area in which it was caught. Know Your FiSh - Processing terMS Fillet A flat portion of fish taken from a round or flat fish that is essentially free from bones.
    [Show full text]
  • (Hypophthalmichthys Molitrix)
    Archive of SID (Hypophthalmichthys molitrix) * #$% !" #$% % (--/2+/+1 :0%.& '%& --/+/+, :(*% '%&) 0 (! " #$ %& '$( * +,-. ) 0 ! " % 10 0 " #$ 0$ " , *(. .#1( . 021 '- " * *, *' 1( $ .##$ % .0 +# 0(1 0 0 +2 ! 0 * ! * ! !1 .##$ ! 0 +,-. " ! .' 0 ! 0 ,- 0 ! " , #0 * '- '2 ! .#$ 00 #$ %& '$( - ' '2 ! 0$ ! .#$ ! ' ! . .00( 021 # #! 0 '$( (Hypophthalmichthys molitrix) *! * * *1( : E-mail: [email protected] !": : : * www.SID.ir Archive of SID ... `<%1 "9 + ,F ;#JB1 7?#Z ,#. S *##! '4 "'# ,7 '- ba UZ '- "'4 '[ # D * # *#() ! "#$%& ' Cakli et al. ,& ! .(Schubring, 1999) /0 &# " (.- #- ,# #+ ;d (- '? ') ,& QccO A#& # . , #4 5 ,+ 32 *#() %1#& ,-! U#7?) "'4 S4 #. S ,$ : ;<= 5 /7 /78 +9 ,#.- Sardina ) #& -9 & ! ("'4 #1& '- + 0 /> ,4# ,9'-! Merlangius ) e% ,# (pilchardus "#) - # "#) ,+ ABC D 8@ '? ,] (Sander lucioperca) `& (merlangus 9 ,# 1 E- ,# #" ) ,1 E- 9,%-#& Nfg # '0.- "# / Moeeni ) '&, E- &# ,F " *#() ! '0.- " *## *#- h#%- ./1 Sehgal and Sehgal, Hand Farzanfar, 2005 K#> ,#4 ,= \1 i#C? #. S .(2002 '- *#- D%j?-#9 # ,& # '- `B ) K@ ;J *) %MO N MM ,-#0 'J KL ! ,9'4 /@ #& ,# ! ,4#- #. S 4, 8@ "!# ;J *) %QR N QO #0 "'4 ) '%- `B K#> UW #'& Cakli et 2005 "#.# ! *#() ) K@ +? .(Shojaee, 2001) l ,& Qcck A#& (- Tokur et al. (al., ./& 1 () 'J /7J ,J#1 37] e-) ,F ,#4 \1 '0.- S '? *#?) #0 ', *#- # ,& mW /49 ! KJ#F . S V- (K /Z K#4 ,<4 # /4
    [Show full text]
  • SPRING/SUMMER MENU INTRODUCING Our MENUS
    ISCOYD PARK SPRING/SUMMER MENU INTRODUCING OUR MENUS Fantastic food is a passion at Iscoyd and we strive to give you and your guests a wonderful culinary experience that will be remembered for a long time to come. Our talented head chef David Cox and his team have put a lot of thought and love into the menus, basing them on local producers and making the most of the array of beautiful fresh produce each season has to offer. You will find different styles of eating, from canapés and three courses, to sharing style dishes and splendid afternoon teas and barbecues. Whether you are looking for a beautiful three course dinner or something more relaxed, we will work with you to create something that is right for you. We have an exciting menu for evening food too, including delicious wood fired pizzas cooked in our beautifully restored vintage Citroen H Van. We hope you love our menus but if you would like something that is not there or you would like to change some of the elements please let us know – it is your day and it’s got to be your way! We are here to offer advice and work with your ideas. Once you have decided on your perfect menu, we will invite you along to one of our fun tasting parties where you can taste and see exactly what you will be having on your wedding day. Now that our in-house kitchens have been built, we want to push the philosophy of fresh, local seasonal produce one step further.
    [Show full text]