Development of Products from Underutilized Species of Fish. Booklet 12. Seafood Quiche

摘要

The possibility of using underutilized fish and seafood in a gourmet convenience product, frozen seafood quiche, was explored. Species and form of fish suitable for quiche were investigated. The effect of adding phosphates, hydrocolloids and modified starches to stabilize the egg mixture was studied. Precooked fish treated and untreated with phosphates were used. The product was developed both as a totally precooked, frozen quiche and a frozen quiche with precooked fish and seafood and raw egg-milk custard filling. Many species of underutilized fish and seafood, if good quality, were found by taste panels to be suitable for use in quiche. Both fillet and ground form were well accepted by panelists.