Fish sticks

In an investigation of several halocarbons in table-ready foods, eight of the 19 foods examined contained dichloromethane levels above the quantification limit (not given). The following ranges were reported (pg/kg) butter, 1.1-280 margarine, 1.2-81 ready-to-eat cereal, 1.6-300 cheese, 3.9-98 peanut butter, 26-49 and highly processed foods (frozen chicken dinner, fish sticks, pot pie), 5-310 (Heikes, 1987). 

Tomato soup Spaghetti meatballs Stuffed pepers w/rice beef (HM) Sugar cookies Fish sticks (F)... 

Three countries, the United States, Canada, and the Netherlands are the major producers and exporters of frozen French fries. According to the Department of Commerce, U.S. Census Bureau, Foreign Trade Statistics, the United States exported nearly 316 million dollars worth of frozen French fries in 2002. The other par-fried frozen products are fish sticks, breaded shrimp, and par fried chicken. 

While cyclic oligomers of PET-S (up to 7.0 g/kg) are found in a number of microwaveable PET-S food packages (i.e., those for Erench fries, popcorn, fish sticks, waffles, and pizza) [49]). 

Albert, A., Salvador, A., Schlich, P. and Fiszman, S. (2012). Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers Fish sticks. Food Quality and Preference, 24(1), 111-118. 

Fish sticks or patty, frozen, oven-cooked TR 0.003... 

Besides being sold whole for fileted, fresh, or frozen, many processors also make breaded fish sticks and meal-sized portions of breaded fish that are sold frozen cooked or ready to cook. 

Fish sticks— Sticks are cut from frozen fish blocks, coated with a batter, breaded, partially cooked, packaged, and frozen. Fried fish sticks weigh up to 1 1/2 oz (42 g), are at least 3/8 in. (0.9 cm) thick, and must contain not less than 50% fish. They are ready to heat and serve as purchased. 

Sensory Evaluation Figure 5.3 shows the mean acceptance scores obtained for French fries, chicken and fish sticks fried in different oils. Consumer panel is a subjective type of measurement because panellists are not trained and assessment is based on previous experience of each panellist. Here some skewed results are acceptable because experience of each panellist is different within particular group of assessors. Main oil on the market will make consumers familiar to its characteristics and cause acceptance at the higher level, whereas consumers for which type oil is not known have tendency to score lower. For example, it can be canola oil for Canadians and for Americans soyabean oil. 

Products fried in the HOLLCan, MOSUN and HOSUN oils received the highest acceptance scores for French fries and chicken strips. Fish sticks were scored at lower level than other two products, the main negative characteristics described by panellists for this product were oily, off-flavour and stale. Due to the different coating used in this product, amount of absorbed oil was about two times higher than in other products. Generally, French fries and chicken sticks were rated at higher acceptance level than fish sticks. 

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