Amount of fish and shrimp found in frozen breaded products

8 Pages·1991·0.4 MB·English

by  Hankin, Lester, 1926-

CONN
S
43
.E22
no.895
PLEASE HANDLE
WITHCARE
Universityof
ConnecticutLibraries
lililiil
3 11S3 D1EEM7^5 S
Amount
of
Fish and Shrimp
Found Frozen
in
Breaded Products
BY LESTER HANKIN
A cooperative study by The Connecticut
Agricultural Experiment Station and
the Food Division of the Connecticut
Department of Consumer Protection
ConnecticutAgricultxiralExperimentStation Bulletin895
Amount of Fish and Shrimp Found
in Frozen Breaded Products
BY LESTER HANKIN
Variousbreadedandfrozen seafoods are offeredfor RESULTSAND DISCUSSION
sale toconsumers.Amongsuch products are fish fillets,
fish sticks andshrimp. Sixtysamples, includingshrimp and foiu" kinds offish,
The Food andDrugAdministration (FDA) hasno representingeight differentbrandswere testedfor
standardsfor theminimum amount offishfleshrequired, percentage offish fleshorshrimp.The four kinds offish
orthe amount ofbreadingallowedinbreaded andfrozen (Cod, Flounder/Sole, Haddock, Pollock) were
fishproducts.The UnitedStatesDepartment of representedbyfillets, sticks, andminced fishfrozen
Commerce, NationalMarine FisheriesService (USDC) pieces.Table 1 showsthe percentage offishfleshbybrand
has astandardofaminimum of50% fishfleshinbreaded name, type ofproduct, and other informationsuch as
fishproducts, but thisstandard appUes onlytoUSDC number ofpiecesper package.
inspectedplants.AUSDC sealmaybe imprintedonthe Somebrands andtypeswere testedmore thanonce.
label; butthisis at the discretionofthe processor. Theseresults showprocessingvariabilityand allow
Boththe USDC andFDAhave standards forthe consumerstojudgevariationsbetween differentbatches
minimum amount ofshrimp required inbreadedshrimp ofthe same product. The average percentage and
(USDC, CFR). Ifthe shrimp productis labeledas standard deviationoffishflesh andshrimp amongbrands
breadeditmust containnot less than50% shrimp, andif are shown inTable 2. The lowerthe standard deviation
labeled asUghlybreaded, it must containnot less than themoreprecise quaUtycontrolinthe manufacturing
65% shrimp. process.
This report details the percentage offishflesh and All eight samplesofbreadedshrimptestedfailedto
shrimp in avarietyoftypes andbrands offrozenbreaded meetFDA orUSDC standards for minimum percent of
shrimp andfish products soldin food storesin shrimp (Table 1). The averagepercent ofshrimpwas
Connecticut. The data allowconsumers to have abetter 33.5% (Table2), considerablybelowthe50% minimum
understandingofexactlyhowmuch fish fleshorshrimpis standard.
actuallyreceivedwhenfrozenbreadedproducts are
purchased.
REFERENCES
METHODS
USDCApproved List OfFish EstabUshments and
Samples offrozenbreaded fish and shrimp products Products. Vol. 6, no. 1,April 1991. U.S. Department of
Commerce, NationalMarineFisheriesService,
were collectedfromAprilthroughJune 1991 at food
Pascagoula, MS.
stores in Connecticut byinspectors ofthe FoodDivision
ofthe Connecticut Department ofConsumerProtection. CodeofFederalRegulations.Title21, revised as of
Sampleswere deliveredto thelaboratoryandkept frozen April 1, 1990. Office ofthe Federal Register,Washington,
until tested.After shght thawing, breading andbatterwere DC.
manuallyremoved from each unit and thepercentage of
fishflesh or shrimpwas calculatedonaweight, as
received, basis.
Amount ofFish andShrimpFoundinFrozenBreadedProducts
Table 1. Percent offishflesh andshrimpinbreadedfrozenproducts.
%
Brand/type Label fishorshrimp
A&P
&
Cod, minced 16Ught crunchyfishsticks 48.4
Cod, minced 16Ught & crunchyfishsticks 52.8
Cod, minced 6light & crunchyfishfillets 49.1
Cod, minced 6light & crunchyfishfillets 53.6
FINAST
Pollack 4crunchyfish fillets 46.3
Pollack 4crunchyfishfillets 55.9
Pollack 4crunchyfishfillets 59.4
Pollock 4crunchyfishfillets 45.5
Pollock 4crunchyfishfillets 51.6
FOOD CLUB
Pollock 16fish sticks crispycrunchybreaded 41.6
Pollock 16 fish sticks crispycrunchybreaded 44.2
Pollock 16fish sticks crispycrunchybreaded 43.4
Pollock 16fish sticks crispycrunchybreaded 47.3
Pollock 7fish fillets crunchylightbatter 43.4
Pollock 7fish filletscrunchylightbatter 45.2
Pollock 7fish fillets crunchylightbatter 42.0
Pollock 7fish fillets crunchylightbatter 42.6
GORTON'S
Cod 1bakedScrodwithtoastedbread crimibs 78.9
Flounder 4natural cut crispybatterfillets 42.3
Flounder 4natural cut crispybatterfillets 43.6
Pollock 12crunchyfish sticks 40.6
Pollock 12crunchyfish sticks 47.2
Pollock 4crimchyfish filletsmore fish-lessbreading 57.0
Pollock 4crunchyfishfilletsmore fish-lessbreading 57.0
Pollock 4crunchyfishfilletsmorefish-lessbreading 61.3
Pollock 18fish stickswithrealpotato coating 49.1
Pollock 18fish stickswithrealpotato coating 52.1
Pollock 4fish fillets crimchy 43.7
Pollock 4fish filletscrimchy 43.9
Pollock 4fish fillets crunchy 54.1
Shrimp 14or morewhole shrimpbreaded 33.4
Shrimp 14ormorewhole shrimpbreaded 34.5
Shrimp 14or morewhole shrimp crunchy 27.5
Shrimp 14ormorewhole shrimp crunchy 32.8
Shrimp 14ormorewhole shrimp crunchy 35.7
Shrimp 14ormorewhole shrimp crunchy 38.7
Shrimp 14ormorewhole shrimp crunchy 39.4
Shrimp 25 ormorewhole shrimp 25.6
MRS. PAUL'S
Haddock 4 crunchybatterfillets 52.7
Pollock,Alaskan 4fish fillets crispycrimchybreaded 60.2
Pollock, minced 10breadedfishsticksbudget line 41.1
Pollock, minced 10breaded fishsticksbudget line 44.7
Pollock, minced 20battered fish sticksbudgetline 43.9
Pollock, minced 20battered fish sticksbudget line 46.2
Pollock, minced 4breadedfish portionsbudget line 53.0
Pollock, minced 4breaded fish portionsbudget line 56.8
,
Connecticut Agricultural Experiment Station Bulletin895
Table 1. Percent offish flesh andshrimp inbreaded frozenproducts (continued).
%
Brand/type Label fish or shrimp
Pollock, minced 4breadedfishportionsbudgetline 58.2
Sole 2light sole fiUets 57.6
STOP & SHOP
Haddock 4 Ught & crispyfiUetscrunchytaste 44.5
Haddock 4 Ught & crispyfiUets cnmchytaste 46.1
Haddock 4 Ught & crispyfiUets cnmchytaste 47.0
Haddock 4 Ught & crispyfiUets cnmchytaste 47.2
Haddock 4Ught & crispyfiUets crunchytaste 48.1
Haddock 4 Ught & crispyfiUetscrunchytaste 49.9
Haddock 4Ught & crispyfiUets crunchytaste 62.2
TASTE O' SEA
PoUock 4fishfUletsbatter dipped 39.3
PoUock 4fishfiUetsbatter dipped 43.4
PoUock 4fishfiUets crunchy 63.5
VAN DE KAMP'S
Pollock 12breaded fish sticksnowcrispier 51.6
PoUock 7breaded fish fiUetsnowcrispier 56.1
Table2.Averagepercentage offishfleshandshrimpfoundamongbrands.
%
No. Average
Brand Samples fishorshrimp
A & P, fish 4 51.0 ± 2.3^
Finast, fish 5 51.7 ± 5.4
FoodClub, fish 8 43.7 ± 1.7
Gorton's, fish 13 51.6 ± 10.1
Gorton's, shrimp 8 33.5 ± 4.6
Mrs. Paul's, fish 10 51.4 ± 6.6
&
Stop Shop, fish 7 49.3 ± 5.5
Taste O' Sea, fish 3 48.7 ± 10.6
Van deKamp's, fish 2 53.9 ± 2.3
^Standard deviation
Oli^^^/
The Connecticut Agricultural Experiment Station
founded in 1875, is the first experiment station in America. It is chartered
^-Vi . no^"^ by the General Assembly to make scientific inquiries and experiments
regarding plants and their pests, insects, soil and water, and to perform analyses for State
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lications; Box 1106; New Haven, Connecticut 06504. ISSN 0097-0905